Rum-infused pineapple

with coconut ice cream and chopped nuts
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Pineapple

Procedure
100 ml dark rum
50 g cane sugar
50 ml water
1 tsp pink pepper, crushed
1 ripe pineapple

Serving

Procedure
4 scoops of coconut ice cream
2 tbsp pistachios, chopped

Pineapple

Procedure
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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