|The Brazilian Kitchen*|
6 oz Manchego cheese, at room temperature, cut into 20 cubes
2 tablespoon sugar
1 tablespoon water
2 tablespoons salted butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground chipotle
kosher salt and ground black pepper
20 small bamboo skewers (or toothpicks)
In a small skillet, cook the water and sugar over high heat until it turns a light amber color, 2 to 3 minutes. This is easily overcooked, and must be watched carefully.
Add the butter and swirl in the skillet. Once the butter is well blended with the caramelized sugar, turn he heat to low and add the cinnamon and chipotle. Stir constantly, and cook the caramel until it thickens, about 2 minutes.
Add the pineapple cubes to the skillet. Swirl the pan, and caramelize the cubes in the sauce until they become a light golden brown, about 3 to 4 minutes. Season with salt and pepper.
Skewer the caramelized pineapple cubes and Manchego cubes (1 cube each per skewer). Place on a serving plate and enjoy immediately.
*Schwartz, L. M. (2010). Pineapple Manchego Skewers. In L. M. Schwawrtz, The Brazilian Kitchen (pp. 38-39). Lanham, MD: Kyle Books.