SYRUP SWEET & SOUR

   - 2 cups light corn syrup

   - 2 Kg Sugar

   - 3 cup water

   - 400 gm Dark Rum

   - 340 gm Champagne Vinegar

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   - ½ lb Butter

   - 4 gm Vanilla seeds

Bring corn syrup, sugar and water to boil.

Let cook until the cooking reaches Between soft ball and hard ball.

Add the rum and the vinegar almost at once let boil again and be insure that sugar is totally dissolved.

Dispense in sealed container outside or in fridge

Cream the butter and incorporate vanilla seeds.

Wrap the butter in plastic in a roll shape and keep refrigerated until needed.

Just before service, bring some syrup to the boil .

Reduce flame and add some vanilla butter .

Gently combine the butter to the syrup using a whisk.

Deep the pineapple in to syrup and keep warm until needed.

Don't make to much at the time. It is better to repeat the operation several time during service.

 CARAMEL ICE CREAM

• 500 gm butter

• 1 kg sugar

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• 2 qt ½ & ½

• 2 qt milk

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• 22 yolks

• 300 gm sugar

 PINEAPPLE “Golden”

1- Peel the pineapple , nice and clean

2- Cut to obtain 1 inch thick slices

3- Using a round cutter, remove the center at the limit of the core

4- In a skillet or on a griddle, pan seared both side of the slices, using clarified butter, to obtain a nice golden color (not burned)

5- Keep between plastic wrap until needed

 COCONUT MACARONS

   In mixer, combine all ingredients until wet.

   Form some ball and give them a special shape using three fingers from thumbs, thumb included