Pineapple Upside Down Cake

Ingredients:

• 1 pineapple, peeled and cored
• 1/2 cup dried cherries
• 1 cup hot apple juice
• 2 tbsp. confectionery flour
• 1 tbsp baking powder
• A pinch of salt
• 1 and 1/4 cups granulated sugar
• 6 tbsp (85 g) butter at room temperature
• 1 cup brown sugar (tamp down firmly)
• 2 vanilla pods, scraped out
• 4 eggs category CO
• 3/4 cup milk
• 2 cups heavy cream

Preparation:

1. Preheat oven to 180°C.
   
   Soak the cherries in the applesauce and let them sit until softened and tender. Drain and slice. Slice the pineapple into rounds, as thin as possible. Sift the flour, baking powder, and salt three times onto a piece of parchment paper. Heat 1 cup of granulated sugar in a heavy saucepan and cook until amber, about 5 minutes. Remove from heat and add 3 tablespoons (45 g) of butter. Gently stir with a wooden spoon.
   
   Pour the caramel into a 25cm pie pan and spread it over the bottom. Sprinkle with brown sugar.
2. Line the pan with pineapple slices, overlapping them to completely cover the bottom. In the bowl of a stand mixer, beat the remaining 3 tablespoons (45 g) butter and the contents of the vanilla bean with the remaining 1/4 cup granulated sugar.
   
   Add the eggs one at a time and beat until fluffy. Add the milk in three additions, alternating with the dry ingredients. Add the cherries. Transfer the batter to the pan with the pineapples.
3. Bake until a toothpick comes out clean, about 70 minutes. Invert onto a plate. While the remaining caramel in the bottom of the pan is still hot, quickly transfer it to a saucepan and place over low heat. Add the heavy cream and stir to create a sauce. Let it thicken and serve with the pie.