Warm "Confit" Of Pineapple With Tellicherry Black Pepper

Recipe By : The Los Angeles Times
Serving Size :8
Categories :Fruit Desserts


Vanilla Sugar
2 vanilla beans
4 cups granulated sugar

Confit
Vanilla Sugar
1 pineapple --peeled, quartered
lengthwise, core removed
1/4 cup fleur de sel
1 quart water
3 1/4 cups granulated sugar
1/2 cup superfine sugar --plus
3 tablespoon superfine sugar
Freshly-ground Tellicherry black pepper --see
* Note
Vanilla ice cream --for serving

* Note: Tellicherry black pepper can be found at gourmet markets and
at online spice purveyors.

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

To make the Confit: 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.

This recipe yields 8 servings.

Each serving: 126 calories; 305 mg sodium; 5 mg cholesterol; 2
grams fat; 1 gram saturated fat; 29 grams carbohydrates; 1 gram
protein; 1.36 grams fiber.

Formatted by Joe Comiskey -

Recipe USA Group

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