Sunday with pineapple and dulce de leche

Ingredients:

• 3 tablespoons unsalted butter
• Half a pineapple, peel, core, quarter and thinly slice.
• 0.5 cup dulce de leche, store-bought or homemade (see recipe below) + extra for drizzling
• 2 small brioches, cut in half on the sides
• 3/4 cup chilled whipped cream
• 0.5 tsp vanilla extract
• 2 cups coconut or vanilla ice cream
• Toasted coconut flakes, for sprinkling

Preparation:

1. Preheat oven to 175°C.
2. In a large skillet, melt the butter over medium-high heat. Add the pineapple and a pinch of salt; cook, turning occasionally, until softened and browned in spots, 5-7 minutes. Reduce heat to medium and stir in 1/4 cup dulce de leche. Cook until the pineapple is glazed, another 2-3 minutes. Remove from heat and let cool slightly.
3. Place the buns cut-side up on a baking sheet and toast them in the oven for about 3 minutes.
4. In a medium bowl, beat the heavy cream with vanilla extract and a pinch of salt with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; stir in 2 tablespoons dulce de leche until fully incorporated. Brush each bun half with about 1/2 tablespoon dulce de leche and top with pineapple. Fold in the ice cream, whipped cream, dulce de leche, and sprinkle with coconut.

5. Homemade Dulce de Leche

   
   Yield: about 2 tbsp.
   
   Pour two 400g (14oz) cans of sweetened condensed milk into a 22x32cm (9x13in) baking dish. Cover with foil and place in a roasting pan; add enough hot water to the pan to come halfway up the sides of the dish. Bake in the oven at 425°F (220°C) until the condensed milk is thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and pulse until smooth. Refrigerate the dulce de leche for 1 hour to set.