Caramelized Pineapple With Coconut Whipped Cream, Rum Isomalt, Toasted Pistachios, and Mint

Melt the butter in a large nonstick pan over medium-high heat. Add the allulose and pineapple and cook, turning occasionally until the allulose is caramelized and the pineapple is golden and hot, about 15 minutes. Remove the pineapple and continue cooking the caramel, if you desire a thicker consistency. Add back the pineapple and toss to coat, remove from heat and set aside.

Stir together the isomalt, extract, and color, if using. Reserve about 1 tablespoon for garnish and melt the remaining mixture in a microwave-safe glass bowl or cup by microwaving it on high until completely liquid. It will be extremely hot so use caution and oven mitts to handle the glass dish. Dip a fork into the isomalt and let some fall from the tines. If small strands like fine hair can be pulled away as you lift the fork, it is at the right temperature for forming decorations.

Invert a silicon half sphere mold and using a fork, drizzle the isomalt over top of each dome to create a half sphere decoration. Let stand until cool. (If you don’t have a hemisphere mold, you can also lightly grease the bottoms of 4 small bowl with avocado oil and use this to mold the isomalt. Or, simply drizzle flat decorations on top of a silicon baking mat or parchment paper.)

Place a piece of pineapple on each serving plate. Spoon caramel over top, allowing it to drizzle down the sides. Place a small bed of chopped pistachios next to the pineapple and then place a quenelle of cream on top. Finally, garnish with the isomalt cage and reserved pearls as well as mint and chili, if using.

Notes: You can also bake the pineapple in the oven, if you prefer – just melt the butter and allulose together and toss with the pineapple to coat and roast at 400ºF on a parchment lined baking sheet for 20-30 minutes, or until golden, turning half way through baking.