You can make deliciously sweet and sticky pineapple by cooking the fruit sous vide with a little sugar. The low and slow nature of sous-vide cooking produces a rich, flavoursome and soft-textured result perfect for use in delicious desserts.
- 1 pineapple
- 50g brown sugar
- Preheat the water bath to a temperature of 80⁰C.
- Remove the pineapple’s tough outer skin, making sure that absolutely none is left on the fruit.
- Slice the skinned pineapple into quarters, then trim the pieces to remove the hard flesh from the core of the fruit.
- Roll the pineapple chunks in the sugar.
- Seal the sugar-coated fruit inside a vacuum bag, place in the water bath and leave to cook for 8 hours.
For extra flavour, try mixing the sugar with a small amount of ground spice. Cinnamon, pink peppercorns and star anise would all work well.
You could also add a few glugs of rum or Malibu to the vacuum bag to give the pineapple a boozy, Caribbean punch.
You could use this method to make Stephen Smith’s Poached pineapple, chocolate and rum raisin dessert, which is packed with delicious sweet-acidic flavour combinations. Michael Wignall’s recipe for Compressed pineapple with cicely ice cream, coconut espuma, mint panna cotta and Bounty biscuit takes longer to prepare but, if you are up for the challenge, the stylish and sophisticated result is well worth the extra effort.
Recipe courtesy of www.greatbritishchefs.com