Carpaccio of pineapple with black pepper and ice cream
By: Curtis Stone From: Dinner In a Box with Curtis Stone
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Carpaccio of pineapple with black pepper and ice cream
- Prep time:
- 15 mins, plus cooling and chilling
- Cook time:
- 10 mins
- Serves:
- 4
An exotic dessert from Curtis Stone: cracked black pepper and pineapple slices in vanilla-scented syrup are a superb combination
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Ingredients
- 550g caster sugar
- 1 litre water
- 1 vanilla pod, split
- 1 ripe pineapples
- 1 tbsp Black peppercorns
- mango and lime ice cream, to serve
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.
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