Bring all the ingredients up to and including the pepper to a boil in a small pan and then simmer over a medium heat for about 5 minutes. Allow the liquid to cool.
Peel the pineapple, quarter lengthways and remove the core.
Place the pineapple quarters, side by side, in a large vacuum bag and pour in the cooled liquid. Vacuum seal the bag, as described in the operating instructions, and cook in a baking tray at 94 °C for 30 minutes using the Vacuisine mode.
Grilling
Procedure
Open the bag and pour the liquid off into a small pan. Reduce to a syrupy consistency.
Pat the pineapple dry with kitchen paper. Heat the grill pan strongly and grill the pineapple on both sides for about 1 minute.
Serving
Procedure
Serve the pineapple with coconut ice cream and pistachios and drizzle the syrup over the top.
Cooking steps
Procedure
Vacuisine 94°C for 30 Mins
Perforated stainless steel tray
Large vacuum bag
Shopping list
Quantity
Ingredient
4 scoops of
coconut ice cream
100 ml
dark rum
50 g
cane sugar
1
ripe pineapple
2 tbsp
pistachios
50 ml
water
1 tsp
pink pepper
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