Preparation
20 minutes
Cooking time
30 minutes
Portions
4
Pineapple
100 ml dark rum
50 g cane sugar
50 ml water
1 tsp pink pepper
crushed
1 ripe pineapple
Serving
4 scoops of coconut ice cream
2 tbsp pistachios
chopped
Pineapple
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
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
Serve the pineapple with coconut ice cream and pistachios and drizzle the syrup over the top.
Cooking steps
Vacuisine 94 °C for 30 Mins
Additional information
Recipe number
S47
Created by
V-ZUG Ltd.
Created on
2/27/23