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Warm 'Confit' of Pineapple With Tellicherry Black Pepper and Vanilla Ice Cream

Time 4 hours 25 minutes
Yields Serves 8
Warm ‘Confit’ of Pineapple With  Tellicherry Black Pepper and Vanilla Ice Cream

Vanilla sugar

1

To make vanilla sugar, split thevanilla beans lengthwise and mix with the granulated sugar. Using your fingers, rub the beans with the sugar to dislodge the small particles. Set aside.

Confit

1

Place about 2 tablespoons of the Vanilla Sugar in the bottom of a container large enough to hold the pineapple in a single layer. Lay the pineapple wedges in the container and sprinkle them with the fleur de sel. Cover them with the remaining Vanilla Sugar and let marinate for 4 hours.

2

Remove the pineapple from the marinade and brush off excess. Put the pineapple in a pot (large enough to hold the wedges in a single layer) and cover with the water. Add the granulated sugar. To ensure that the pineapple wedges are submerged, weigh them down with a clean kitchen towel. Bring the mixture to barely a simmer and cook over very low heat until the pineapple is deep golden, about 4 hours. Cool the pineapple in the liquid overnight.

3

Remove the pineapple and place on a rack; let dry for 1 hour. Sprinkle the wedges with the superfine sugar and place the pineapple beneath the broiler, 6 inches from the heat, until the sugar caramelizes and the top of the pineapple is dark golden brown, about 8 minutes. Watch the wedges so they don’t burn.

4

Cut each pineapple wedge into 6 triangles and fan the slices on the bottom of a serving bowl. Sprinkle with finely ground Tellicherry pepper, and top each slice with 2 to 3 tablespoons of ice cream.


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