Gastronomixs

Baked pineapple infused with rosemary, vanilla, and cinnamon

A classic recipe by Nico Boreas, Boreas restaurant, Heeze, the Netherlands.

Baked pineapple infused with rosemary, vanilla, and cinnamon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

pineapple

1

 

vanilla pod

2

sprigs

fresh rosemary

3

 

cinnamon sticks

150

g

honey

250

g

whipping cream, unsweetened

 

 

Hollandia Beur culinair (liquid)

150

g

sugar

 

 

balsamic vinegar

Preparation method

  • Cut away the hard skin of the pineapple and then cut out the eyes. Cut out the core.
  • Place three cinnamon sticks in the centre. Cut the vanilla pod in half and use a larding needle to insert it into the pineapple.
  • Do the same with the rosemary.
  • Brown the Beur culinair in an oven tray and gently fry the pineapple. Add the honey and sugar. Place the tray in an oven at 160 °C for 1.5 hours, regularly basting the pineapple with the caramel.
  • Add the whipping cream and deglaze.
  • You can now use the pineapple immediately, serving it, for example, with vanilla ice cream. You can add further flavour to the pineapple by adding balsamic vinegar to the liquid and vacuum sealing the pineapple. Then leave the pineapple to ripen under vacuum for six days.

Serving suggestions

  • Serve as part of a buffet, cutting the pineapple in front of the guests. Serve vanilla ice cream separately.
  • As part of a dessert, e.g. with banana and coconut components.
  • As part of a dessert, e.g. with mango and ice cream in spice flavours.

Previous page