GayR--Listened to the video w/ Claire's 3 cake fillings & jotted down the one for Carrot Cake....
NOTE: I did not hear that amounts for each and every ingredient were mentioned in Claire Saffitz's video so if someone else notices I erred below, please alert me, and I'll make any necessary corrections.
Vanilla Pineapple Compote for Claire Saffitz's Carrot Cake.
1 pound of fresh pineapple flesh (I assume this meant the amount to actually use after coring and removing the skin and crown.)
Dark rum (I believe I heard Claire make a brief reference to using spiced dark rum at one point in the video.) She added what looked like to me maybe 1/4 cup of rum
Pinch of kosher salt
Sugar (to taste--looked to be about 1/4 cup sugar perhaps). She said "sugar amount to taste" since pineapple can vary in sweetness.
Seeds scraped from 1 whole vanilla pod + the pod
Blend pineapple chunks in blender along with the dark rum and salt until smooth. Pour into a saucepan and cook until bubbling and mixture comes to a boil. Skim off the foam from the surface of the boiling filling and discard. Turn heat down. Add sugar, scraped vanilla seeds and the vanilla pod to saucepan. Cook and stir until mixture is reduced, all water is gone and mixture is thickened to the consistency of apple butter or applesauce. Remove from heat and put in bowl to cool with plastic wrap placed on top.
She didn't say, but she would have had to remove the pod from the filling before using it on the carrot cake.
NOTE: I did not hear that amounts for each and every ingredient were mentioned in Claire Saffitz's video so if someone else notices I erred below, please alert me, and I'll make any necessary corrections.
Vanilla Pineapple Compote for Claire Saffitz's Carrot Cake.
1 pound of fresh pineapple flesh (I assume this meant the amount to actually use after coring and removing the skin and crown.)
Dark rum (I believe I heard Claire make a brief reference to using spiced dark rum at one point in the video.) She added what looked like to me maybe 1/4 cup of rum
Pinch of kosher salt
Sugar (to taste--looked to be about 1/4 cup sugar perhaps). She said "sugar amount to taste" since pineapple can vary in sweetness.
Seeds scraped from 1 whole vanilla pod + the pod
Blend pineapple chunks in blender along with the dark rum and salt until smooth. Pour into a saucepan and cook until bubbling and mixture comes to a boil. Skim off the foam from the surface of the boiling filling and discard. Turn heat down. Add sugar, scraped vanilla seeds and the vanilla pod to saucepan. Cook and stir until mixture is reduced, all water is gone and mixture is thickened to the consistency of apple butter or applesauce. Remove from heat and put in bowl to cool with plastic wrap placed on top.
She didn't say, but she would have had to remove the pod from the filling before using it on the carrot cake.