African beignets with raspberry sauce and pineapple is a keeper. The combination of all these flavours create an explosion in the mouth. You are probably aware by now that I love African beignets! I cannot get enough of them! 🙂 You can find my extremely easy beignets recipe here.
It is the first time that I fried pineapple and I was very pleased with the result! The pineapple does compliment very well the beignets and the raspberry sauce. This is definitely not the last time that I would be frying pineapples!
How do you make raspberry sauce?
I made my sauce with frozen raspberry. The colour is a little richer than the fresh ones. You can definitely use fresh raspberry but you will probably need to let it cook a little longer with a tiny bit more sugar.
In a small sauce pan, put the raspberries, sugar, salt, lemon juice.
Bring it to a boil while stirring occasionally.
Add the cornstarch progressively while stirring.
Once your sauce has thicken, turn off the heat.
Add your vanilla and stir well to incorporate it.
Put it aside.
For the pineapple:
Cut the pineapple like French fries.
On medium heat in a small pan, melt your butter and add the pineapple right in it.
Coat the pieces with the butter until they turn golden.
Set them aside on a plate with a paper towel to absorb the extra oil.
You might also like:
African beignets (puff puff) with mango sauce
Amaranth leaves (biteku teku) stew recipe
Eggplants(aubergines) with fish recipe
Pumpkin soup with butternut squash and ginger
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African beignets with raspberry sauce and pineapple recipe
- Prep Time: 3 min
- Cook Time: 5 min
- Total Time: 8 min
- Yield: 6 1x
- Category: dessert, appetizers
- Method: cooking
- Cuisine: world
Description
You can use any berries to make this sauce. The consistency might vary.
Ingredients
1 ½ cup frozen raspberries (thawed)
¼ cup sugar
1 Tbsp of lemon juice
1 tsp cornstarch
A pinch of salt
1 tsp of vanilla extract
For the fried pineapples:
1/3 of a pineapple (without the core)
¼ stick of butter
Instructions
*Raspberry sauce
In a small sauce pan, put the raspberries, sugar, salt, lemon juice.
Bring it to a boil while stirring occasionally.
Add the cornstarch progressively while stirring.
Once your sauce has thicken, turn off the heat.
Add your vanilla and stir well to incorporate it.
Put it aside.
*For the pineapple:
Cut the pineapple like French fries
On medium heat in a small pan, melt your butter and add the pineapple right in it.
Coat the pieces with the butter until they turn golden.
Set them aside on a plate with a paper towel to absorb the extra oil.
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