Pineapple Cooked Sous Vide With Spices

By cooking the pineapple sous vide, it is infused with the flavours of the added spices.

Ingredients

Preheat the sous vide bath to exactly 83°C.
Bring the white wine, water, sugar, and spices to the boil.
Leave to infuse next to the heat for half an hour.
Peel the pineapple and cut into quarters.
Remove the core and pull vacuum one or two pieces of pineapple with some of the cooking liquid.
Cook for one hour at 83°C.
Cool over ice water and allow to ripen in the refrigerator.
Cut the pineapple into the desired shape.