Gastronomixs

Pineapple cooked en papillote with caramel and Szechuan pepper

The Szechuan pepper gives the caramel a spicy twist. This pepper creates a beautiful contrast with the sweetness of the pineapple and caramel. 

Pineapple cooked en papillote with caramel and Szechuan pepper

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Ingredients

1

 

pineapple

10

pods

Szechuan pepper

200

g

sugar

200

g

cream

1

 

vanilla pod

Preparation method

  • Clean the pineapple and cut it into rectangular strips.
  • Use the sugar, Szechuan pepper, and vanilla to make a dry caramel.
  • Deglaze with the cream and dissolve the caramel in this to create a sauce.
  • Place the pineapple on the baking paper and pour over the caramel sauce.
  • Fold the papillote closed properly and bake in an oven at 170°C for approximately 20 minutes.

Serving suggestions

  • As a component in a dessert with chocolate and mascarpone.
  • Variation tip: instead of Szechuan pepper, use herbs such as mint, rosemary, or tarragon.

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