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Dessert
6 servings
20 minutes
30 minutes
Chef Tom Fraker
1 1/4 cups all-purpose flour
1/2 cup corn starch
2 teaspoons baking powder
1 tablespoon kosher salt
3 (3 oz.) packages Melissa’s Sweetened Dried Strawberries - chopped
1 (12 oz.) bottle of beer
1 Pinkglow® or Gold Pineapple - ends trimmed, peeled, cut into 6 one-inch-thick discs
6 caramel apple sticks
1 quart canola oil or vegetable oil for frying
2 cups chocolate chips - melted
2 (3 oz.) packages Melissa’s Shelled Macadamia Nuts - crushed
1/4 cup freeze-dried sliced strawberries - crushed into a powder
Heat the oil in a fryer or a high sided pot to 375ºF.
Whisk the flour and the next 4 ingredients together. Add the beer and mix until just incorporated.
Insert the sticks into the pineapple discs through the sides and into the cores. Lightly coat them with a little flour and then dip them into the batter until well coated.
Carefully place them, in batches, into the hot oil and fry until golden brown, about 2 minutes. Place them onto a wire rack to cool. Repeat for the remaining discs.
When cooled, dip the pineapple into the chocolate, then the nuts and sprinkle with the strawberry powder. Repeat for the remaining discs.
If you are having trouble getting the melted chocolate consistency you want, mix in canola oil, 1 tablespoon at a time, until you get the consistency you are looking for.
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