Gastronomixs

Marinated pineapple

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

Makes 1200 grams.

Marinated pineapple

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Ingredients

500

g

sugar

500

ml

water

300

ml

Pernod

20

g

pink pepper

1200

g

pineapple

Preparation method

  • Bring the water and sugar to the boil and reduce to half the volume.
  • Add the Pernod and pink pepper and allow to infuse for 10 minutes.
  • Slice the pine in thin slices.
  • 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.
  • Delicious combined with dill, pistachio and coconut.
  • Perfect paired with white chocolat, lemon and star anise.

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