Vanilla and pepper flavored poached pineapples



Courtesy of Michelin-star Chef Olivier Roellinger




 INGREDIENTS (2 serving)
2 Victoria pineapples
1,5 liter of water
400g granulated sugar
1,5 vanilla pods
2 tbsp "La Luna" ground pepper (flavored with cocoa nibs)
Pineapple purée : 1 Victoria pineapple, 1 lemon,1 tsp agar-agar
Brown sauce : 100g treacle sugar, 2 limes 


DIRECTIONS 

Start poaching the fruits with vanilla : Prepare a syrup with water and sugar.
With a knife, open the vanilla pod, and scrap it. Add the seeds and the bean to the syrup. Bring to a boil.
Peel the pineapples, cut it in quarters and soak the fruits in the hot syrup. Remove the pot from stove. 
Cover it and keep the fruits in the syrup for about 30 minutes. The pineapples must be "al dente".

 Meantime, prepare the pineapple purée : Squeeze the lemon. Peel the fruit, remove the core, and mix the pineapple. Add the lemon juice combined with agar-agar. Bring this mixture to a boil for 2 minutes.
Reserve and chill.

 In a saucepan, combine sugar and limes juice. 
Warm over low heat to dissolve the sugar. Reserve.

 PRESENTATION ON THE PLATE
Sprinkle the pineapple quarters in "La Luna" ground pepper, place two quarters on each dessert plate. Decore with 2 thin slices of lime, 2 tbsp of pineapple purée and a dash of black sugar sauce, as shown on the photo.


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