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Aug 14, 2009 02:05 PM

Chowhound Geniuses -- a true dessert challenge

Sunday, we are going to a potluck that requires everything be homemade. I'm told this gets a little competitive. Since it's up the coast a bit, DH and I are making a weekend of it. Our hotel room has a fridge, so I want to make this Saturday morning.

Here's the other wrinkle, I have a quart of blueberries (yes, a quart) and a whole pineapple that I really want to use up or they'll have to be thrown out by the time we get back.

Barring cheesecake (DH doesn't eat it), do you know any recipes that can impress some snooty foodies and that utilize gads of blueberries and pineapple and are good chilled overnight?

Am I smoking crack trying to get both of these fruits into one dish?

If anyone can come up with something, I know you guys can. This is my first stop for all things food related.


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  1. "Am I smoking crack trying to get both of these fruits into one dish? "
    not at all!

    first thoughts (though you'd need a well-equipped kitchen to make them):
    - pineapple upside-down cake topped with blueberry sauce
    - pineapple sorbet with blueberry sauce
    - blueberry cobbler, crumble or bread pudding with roasted pineapple compote
    - blueberry

    1 Reply
    1. re: goodhealthgourmet

      FWIW, First thought was David Lebovitz pina colada sherbet and some kind of blueberry cobbler/crumble. both are easy to do.

    2. Pavlova...topped with your fruit.

      1 Reply
      1. re: Funwithfood

        I thought pavlova as well. Make the meringue in advance, then whip the cream and assemble at the last minute.

      2. I'd go with a "crepe cake." If you make crepe, do a whoooooole bunch of them. Then peel, dice and chop the pineapple in a food processor, combine with sugar and cook down to almost a pineapple jam state. You don't want it too chunky or it will make the finished cake lumpy and messy. Let it cool a bit, then assemble the cake using the pineapple jam between layers. You start by placing the first crepe on a presentation plate, then slather with the pineapple and top with the next crepe and continue until you have the height you want. Don't use too much pineapple between the layers; a little goes a long way. I'd shoot for between 12 and 20 crepes stacked with the pineapple between each layer. The larger the diameter you can make the crepes the bigger the cake. Assemble ahead of time. Cover loosely with plastic wrap. It's ready to travel and will keep in the fridge just fine. Put the blueberries in a leak proof plastic container, add a shot or two of a sweet "berry-ish" liqueur such as Framboise, a bit of extra sugar, and let them macerate until serving time. When you're ready to serve (bring along a shaker of powdered sugar) uncover the cake, sprinkle liberally with powdered sugar, then slice crepe cake in thin wedges (it will be rich!) and top with a spoonful or two of the drunken blueberries. Have fun!

        For the record, it is the high egg content of traditional crepes that keeps this cake from getting soggy the way regular pancakes would. Tons of good traditional crepe recipes on the web if you don't already have a favorite.

        1 Reply
        1. re: Caroline1

          this sounds so good! both pineapple and blueberries also go well with almonds, so you could use amaretto instead of framboise. and then gild the lily with a bit of whipped cream on each serving.

        2. Grilled pineapples and blueberries in a mascarpone trifle. The layers are nice and pretty and it tastes better when the sponge cake (or pound cake) absorbs the cream. And, you can save some fruit to decorate the top right before serving.

          1. Blueberry sorbet and pineapple sorbet juxtaposed would be gorgeous.