I am sure you remember that last Christmas my husband got me The Complete Bocuse as a present. It is a huge book full of recipes by Paul Bocuse which I am going to dig into. There are so many dishes I want to try, even more after making his Sole Meunière! It is one of those recipe books that you just cannot put down. I see myself making all kinds of deliciousness, like his Iced Cherry Soufflé or his Croquembouche! And I will conquer those too… one day! Today though, I am going to share an easier dish. Note that I said “easier”, but that does not mean it is any less tasty than the rest! In fact, I got immediately hooked when I first read the recipe. Well, maybe even before reading the full recipe, as the name speaks for itself and brings to mind images of exotic islands and amazing lagoons. It is a sweet omelette filled with stewed pineapple. That’s it. Yet it is so good and so beautiful… just like its name. To be honest, I thought it tasted a bit “eggy”… you’d say it is normal… it is an omelette after all. Still, if I may suggest something to the mighty chef, I would add a touch of vanilla to it. It would reduce the egg taste and still be perfectly in theme with the name of the dish. Before I leave you to the recipe, I’d like to share something with you: I will be going on a short holiday and will hopefully enjoy some tropical fare too. I have my posts written and scheduled, so MsM will not leave you, but I thought I should warn you and ask you to be patient in case I am late in answering your comments and emails! I will see you guys soon and I will definitely tell you all about my trip on my return! Enjoy this delicious omelette and look out for my next posts… something yummy will be coming your way!
- Chop the pineapple slices and put them in a saucepan with the apricot jam. Put the pan on the fire, bring to a boil and then let it stew gently for 15 minutes.
- Remove from the fire, add the liqueur and mix well. Keep it aside.
- Preheat the oven to 240°C – 475°F and start preparing the omelette.
- Whip the cream and keep it aside.
- Beat the eggs (but not too much) with a pinch of salt (and vanilla extract, if you are using any), add the sugar and fold in the whipped cream.
- Melt the butter in a frying pan and add the egg mixture to it. Cook the omelette on both sides until done.
- Flip it onto a baking dish and dust it with icing sugar. Add the filling (set aside a little of the syrup), fold the omelette in half over it and dust it with icing sugar.
- Bake it in the pre heated oven for 2 minutes, just until the sugar starts melting.
- Decorate with the remaining apricot syrup and serve warm.