Gastronomixs

Marinated pineapple

Creation by René Staartjes, Rational, Almelo, the Netherlands.

Marinated pineapple

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Ingredients

500

g

sugar

500

ml

water

300

ml

Pernod

20

g

pink pepper

2

 

pineapples

Preparation method

  • Bring the water and sugar to the boil and reduce to half the volume.
  • Add the Pernod and pink pepper and pour onto the pineapple while lukewarm.
  • Place in a shallow tray that fits into the vacuum machine and pull vacuum twice. This ensures the pineapple is impregnated with the liquid.

Serving suggestions

  • As part of a dessert with mango and coconut.

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