Gastronomixs

Pineapple cooked sous vide with spices

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

Pineapple cooked sous vide with spices

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 4,800 components and hundreds of compositions!

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

Ingredients

1

 

pineapple

100

ml

white wine

150

ml

water

250

g

sugar

2

 

cinnamon sticks

1

 

vanilla pod

1

sprig

rosemary

Preparation method

  • 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.

Serving suggestions

  • As a component in a dessert with components of chocolate and spiced ice cream.
  • As a component in a dessert with components of banana and coconut.

Previous page