TGRWT #10: Pineapple and Blue Cheese

TGRWT (They Go Really Well Together) is a monthly-or-so foodblogging event created by khymos.org that pairs unusual ingredients together. This is the tenth round and is hosted by David Barzelay at Eat Foo(d). See the roundup here.

For an in-depth discussion of the molecular gastronomy of this pairing, see this very well-written article.

I have always loved fruit and cheese together, so it comes as no surprise that this pairing intrigued me from the start.

I decided on a pineapple curd topped with crumbly gorgonzola served in tiny prosciutto cups.



What a delight! The pineapple curd was smooth and sweet (and something I was able to make using a sugar substitute to accommodate my dietary restrictions), the crumbly gorgonzola was salty and pungent, and the prosciutto cups provided a hammy, wonderfully crunchy base. It was an explosion of flavor that made my whole mouth sing.

Well, not actually sing, because my mouth was full, but you get the idea.

I served these as an appetizer before Easter dinner and they were well received by my guests. It's best to make these very small--two-bite sized or less--because they are a bit on the messy side. If you don't want to bother with the prosciutto cups, the pineapple curd can be served simply dolloped on spoons, topped with a few blue cheese crumbles.

A little goes a long way here--these are big flavors.


Pineapple Curd with Crumbly Gorgonzola in Prosciutto Cups

Pineapple Curd
inspired by this recipe
makes about 2-1/2 cups

1 cup pineapple juice
3/4 cup sugar or substitute (I used Whey Low Granular Type D)
4 large eggs
1-3/4 sticks butter, cut into chunks

In a heavy saucepan, whisk together juice, sugar and eggs. Place over a medium-low flame and add butter all at once. Whisk constantly until butter melts, then reduce heat to low. Continue to cook, whisking constantly, until the curd is thick enough to hold the marks of the whisk. (This took me about 45 minutes, so be prepared!)

Immediately pour curd through a fine wire mesh into a bowl then chill, covered with cling wrap.


Prosciutto Cups

Carefully drape thinly-sliced prosciutto over the backs of mini-muffin tins set upside-down in a larger, rimmed sheet pan (so that any grease can drain away). If the prosciutto breaks, just layer another piece over. (I used 2 layers.) Place in 200*F oven until crispy--about 30-45 minutes. Cool thoroughly before storing in an airtight container. (I held them only overnight, so I'm not sure how long they will keep.)


To Assemble

Pipe curd into cups and top with crumbly gorgonzola. Enjoy!