Warm Confit of Pineapple with Tellicherry Black Pepper

Warm Confit of Pineapple with Tellicherry Black Pepper
 
Author:
Recipe type: Desserts
Serves: 8
Ingredients
  • 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 (salt)
  • 1 Quart water
  • 3 1/4 Cups granulated sugar
  • 1/2 Cup superfine sugar; plus
  • 3 Tablespoons superfine sugar
  • freshly-ground Tellicherry black pepper; see * Note
  • vanilla ice cream; for serving
Instructions
  1. * Note: Tellicherry black pepper can be found at gourmet markets and at online spice purveyors.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Notes
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.

Recipe by Thomas Keller, chef at the French Laundry in the Napa Valley and Michael Ruhlman, author of "Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard" (Viking, $24.95) and co-authors of 'The French Laundry Cookbook' (Artisan, $50).
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