BRAISED PINEAPPLE PANNA COTTA:
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
1⁄2 cup sugar
2 tablespoons granulated sugar
2 tablespoons water
1⁄4 pound fresh strawberries, diced
FOR BRAISED PINEAPPLE PANNA COTTA:
Drain juice from pineapple; cut pineapple into small pieces. Combine pineapple pieces and brown sugar in a small sauté pan over medium heat. Sauté until sugar caramelizes and mixture is syrupy. Divide mixture among 6 (71⁄2-ounce) martini glasses. Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over. Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves. Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth. Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.
FOR STRAWBERRY COMPOTE:
Combine sugar and water in a small saucepan over medium heat. Cook until sugar dissolves. Add strawberries, stirring to combine. Cook until berries are slightly softened, about 4 minutes. Cool to room temperature and refrigerate for at least 2 hours.
Spoon strawberry compote over each panna cotta. Serve immediately. Serves 6.