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


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.



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.


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.


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.


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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