Ingredients
Poached Pineapple Raviolis
1 lit  Water
200 g / 7 oz Sugar
1 ea  Vanilla Bean

Tender Passion Fruit and Pineapple Square
30 g /1.06 oz   Passion Fruit Purée
30 g /1.06 oz   Passion fruit
440 gm/15.1 oz   Pineapple juice
5 g / .17 oz   Agar-Agar

Reduced Pineapple Caramel
100 g / 3.5 oz   Sugar
100 g / 3.5 oz   Pineapple juice
1 ea Vanilla Bean

Fritter Mixture
160 g / 5.6 oz   Flour
250 g / 8.8 oz   Water
5 g / .17 oz   Baker’s yeast
2 g / .07 oz   Salt
4 g / .14 oz   Powdered sugar

Preparation
Poached Pineapple Raviolis
Cut the pineapple into fine slices lengthwise. Place them inthe syrup and set aside.

Tender Passion Fruit and Pineapple Square
Whisk and heat 220 grams of pineapple juice to 158°F/70°C.Add 5 grams of agar-agar to the remaining pineapple juice andadd to the hot juice. Also add the passion fruit and the PassionFruit Purée. Cook all ingredients together until the mixturereaches 176°F/80°C. Mould and refrigerate

Reduced Pineapple Caramel
Make a light coloured caramel using the sugar and half thepineapple juice. Reduce the heat by adding the remainingpineapple juice and set aside.

Fritter Mixture
Mix the baker’s yeast with the cold water then add to the flour,salt and sugar then leave to rest. Slice the pineapple, dip eachslice in the fritter mixture and fry at 356°F/180°C.

Setting
When cooked, place onto paper towels and then rolling brownsugar flavoured with cinnamon and vanilla. Serve on the dessertplates directly, accompanied by glasses of punch made fromVictoria pineapple pulp, lemon grass, lemon balm, vanilla anddark rum. Serve also with refreshing coconut milk sorbet.

Decoration
Decorate as desired.

Specialty Ingredients
#90071 Vanilla Bean, Madagascar
#28003 Ponthier Passion Fruit Purée