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Pan-Fried Pineapple on Caramelized Toast with Almond Crème Fraîche

Serves 4
This is a great winter dish, when pineapples are at their best. The crème fraîche must be made at least 12 to 24 hours before you plan to serve the dessert.

Ingredients
Almond Crème Fraîche
2 cups (475 mL) whipping cream
½ cup (120 mL) buttermilk
3 drops almond extract (or vanilla extract can be substituted)
1 to 2 Tbsp. (15 to 30 mL) fine white sugar
Toast and Pineapple
4 1-inch (2.5-cm) slices Pain au Lait (see recipe), brioche, challah, or white bread
3 Tbsp. (45 mL) unsalted butter, at room temperature
1/3 cup (80 mL) fine white sugar
1 Tbsp. (15 mL) unsalted butter
½ cup (120 mL) orange juice
2 tsp. (10 mL) orange zest
2 Tbsp. (30 mL) dark rum
1 Tbsp. (15 mL) brown sugar
6 ½-inch (1.2-cm) thick slices fresh pineapple, cored and cut in half

Instructions
For the Crème FraÎche
Combine the whipping cream and the buttermilk in a wide-mouthed bowl. Cover with a towel and leave at room temperature until thickened, about 12 to 24 hours. Cover with plastic wrap and refrigerate. Put ½ cup (120 mL) of the crème fraîche in a bowl and add the almond extract and sugar to taste. The rest of the crème fraîche will stay fresh in the fridge for at least a week.

For the Caramelized Toast
Preheat the oven to 375°F (190°C).

Spread one side of the bread slices with the softened butter. Put the sugar in a shallow bowl and press the buttered side of the bread into the sugar. Then butter the other side of the bread, turn it over, and press it into the sugar. Heat a non-stick frying pan, or a lightly buttered ordinary pan. When warm, cook the buttered bread slices on each side until they are a dark gold color. Reserve. The toast can be made up to 5 hours in advance and left at room temperature. When ready to use, bake it in the oven for 5 to 6 minutes, or until very hot.
For the Pineapple
Melt the 1 Tbsp. (15 mL) butter in a frying pan. As soon as it is melted, add the juice, zest, rum, and brown sugar and bring to a boil. Reduce the heat, and let the mixture simmer until it is reduced by just less than half. Add the pineapple slices and cook on each side for 1 minute, basting with the liquid.
Assembly
Place each slice of the toast on a plate and top with 3 pieces of pineapple. Drizzle a quarter of the sauce on one side of the plate, and put a large spoonful of the crème fraîche beside it.
COOK'S TIPS
Uses for Crème Fraîche
1. Use 1 cup (240 mL) of crème fraîche instead of the whipping cream in the Honey-Pecan Brown Bread Ice Cream (see recipe).
2. Flavor with vanilla and sugar and substitute for whipped cream.
3. Toss 2 Tbsp. (30 mL) crème fraîche, 1 small seeded chopped tomato, and 2 tsp. (10 mL) sautéed minced onions into steamed green beans.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.

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