Sous Vide Caramel Pineapple | Recipe by

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Sous Vide Caramel Pineapple | Recipe by

Sous Vide Caramel Pineapple with Pink Peppercorns and a Sorbet of Banana and Passion Fruit

Sous Vide Caramel Pineapple with Pink Peppercorns and a Sorbet of Banana and Passion Fruit Fruits
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 6


Sous vide pineapple

  • 1 pineapple
  • 300g of sugar
  • 50g of glucose
  • 10 pink peppercorns
  • 1 star anise

Banana and passion fruit sorbet

  • 500ml of passion fruit juice
  • 440g of banana
  • 425ml of water
  • 275g of sugar
  • 60g of glucose
  • 25ml of orange juice

Isomalt Tuille

  • 100g of Isomalt sugar
  • 100g of glucose

To Garnish

  • pistachio nuts, crushed
  • edible flowers
  • pink peppercorns


Recipe courtesy of Simon Hulstone from


  1. Preheat the water bath to a temperature of 65⁰C.
  2. To make the caramel pineapple, slice the pineapple in half along the core with a large sharp knife. Divide each half into six long, thin segments and cut the hard core out of each slice. Lay the segments in a deep tray.
  3. Place the sugar and glucose in a saucepan, add a splash of water and heat until a brown caramel has formed. Be careful not to let the mixture burn. Spoon all of the caramel over pineapple slices and leave to cool.
  4. Carefully transfer the pineapple slices and the cold caramel from the tray to a vacuum bag and add the peppercorns and star anise. Seal using a chamber sealer set to full pressure.
  5. Cook the vacuum bag in the water bath for 1 hour, then remove and submerge in an ice bath until completely cold.
  6. To make the Isomalt tuilles, heat the glucose and the Isomalt sugar together in a large pan. When the mixture reaches 160⁰C, empty the saucepan onto a smooth heatproof surface and set aside. When the tuille has cooled and hardened, snap it into jagged pieces.
  7. For the sorbet, mix together the banana, passion fruit juice, glucose, water, orange juice and sugar and purée using a blender. Use a fine sieve to strain the mixture, then place in an ice cream machine and churn until set.
  8. Take the pineapple slices out of the vacuum bag and place to one side. Pour the liquid from the bag into a small saucepan and heat until a honey-like consistency is reached, then leave to cool until lukewarm.
  9. To serve, dip the pineapple in the caramel, making sure that each slice is evenly coated. Lay one slice on each plate and top with a few pink peppercorns and edible flowers. Next to the pineapple, place a quenelle of sorbet on a bed of crushed pishachio nuts. Insert a piece of Isomalt tuille into the sorbet and serve.
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