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Carpaccio of pineapple with black pepper and ice cream

Curtis Stone from Dinner In a Box with Curtis Stone
An exotic dessert from Curtis Stone: cracked black pepper and pineapple slices in vanilla-scented syrup are a superb combination

Carpaccio of pineapple with black pepper and ice cream

Method

1. Put the sugar, water and vanilla pod in a heavy-based saucepan. Stir over medium heat until the sugar has dissolved. Bring to the boil, then simmer briskly for 5-10 minutes until the bubbles look syrupy.

2. Peel the pineapple and remove the core. Using a very sharp knife, cut into very thin slices. Place in a single layer in a shallow dish.

3. Pour the hot syrup over the pineapple. Allow to cool, then chill in the fridge.

4. Crush the peppercorns using a pestle and mortar, and push through a sieve.

5. Arrange the pineapple slices on serving plates. Sprinkle with the black pepper and serve with a scoop of mango and lime ice cream.