Recipes > Desserts > Pain d'Ananas la Parisienne

Pain d'Ananas la Parisienne


  • a large, ripe pineapple
  • 1 1/2 cups sugar
  • juice of 4 oranges
  • 2 ounces gelatine
  • orange jelly
  • pistachio nuts or blanched almonds
  • cold sugar syrup


Choose the pineapple and pare and grate it; add the sugar and stir until dissolved; press the pineapple through a sieve and add the juice of the oranges and the gelatine dissolved in 1 pint water; place a plain form into cracked ice and pour in a few spoonfuls orange jelly; when this is hard lay the form over on its side, pour in more jelly and keep turning slowly, so that the jelly may get all over the sides and form a lining; next have some pistachio nuts or blanched almonds cut into strips and sprinkle them over the sides and bottom of form; set the pineapple mixture on ice and stir until it begins to thicken; then fill into the form, cover and let it remain for 2 or 3 hours in ice; it is then ready to serve; chop the trimmings of the pineapple fine, pour over some cold sugar syrup and let it stand 2 hours; strain, add a little dissolved gelatine and pour over the pain when sent to table.


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Desserts and Salads (1920).

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