In contrast to the refreshing, fruity tang of raw pineapple, when the fruit is cooked sous vide it becomes an almost unrecognisable piece of sticky, caramelised sweetness. The rich flavour and soft texture which slow cooking produces means sous vide pineapple makes a wonderful centrepiece for desserts. Make sure you completely remove all the skin before cooking for the best results.
Adding a little rum or Malibu to the vacuum bag before cooking will infuse the pineapple with a boozy Caribbean kick.
Similarly, you could also try adding spices such as cinnamon, pink peppercorns or star anise to the bag. For the best results, grind them first and mix them with the sugar to form a sweet spice rub.
Simon Hulstone's Caramel pineapple recipe perfectly demonstrates the benefits of cooking pineapple sous vide. The sticky fruit is paired with pink peppercorns and a beautiful tropical fruit sorbet. Steven Smith’s Poached pineapple with rum and raisins is a great combination of Caribbean flavours, while Michael Wignall’s Compressed pineapple with sweet cicely ice cream is a challenging dessert that is well worth the effort.
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