This sweet and sticky recipe by Simon Hulstone sees pineapple transformed into a luxurious, caramel-infused dessert. The chef adds texture to the dish with a tropical sorbet served atop crushed pistachios.
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Preheat a water bath to 65°C
Start by preparing the sous vide pineapple. With a large sharp knife, cut the pineapple in half along the core then cut each half into 6 long rectangles. Remove the hard core from the pineapple rectangles and place them in a deep tray
Add the sugar, glucose and a touch of water to a saucepan and bring to a brown, but not burnt, caramel. Pour over the pineapples and leave to cool
300g of sugar
50g of glucose
Once cool, place the pineapple pieces into a vacuum bag and pour in the caramel. Add the star anise and peppercorns, vacuum on full in a chamber sealer and place in a water bath for 1 hour. Once cooked, place in an ice bath to cool
1 star anise
10 pink peppercorns
For the isomalt tuilles, combine the glucose and isomalt in a pan, bring to 160°C then pour the mixture onto a smooth heatproof mat. Allow to cool and set completely then break into pieces
100g of glucose
100g of Isomalt sugar
To make the sorbet, combine all of the ingredients in a blender and blitz until smooth. Pass through a fine sieve before churning in an ice cream machine until set
440g of banana
500ml of passion fruit juice
60g of glucose
425ml of water
25ml of orange juice
275g of sugar
Remove the pineapple from the bag, reserving the liquid. Place the liquid in a small saucepan and reduce to the consistency of honey. Allow to cool until just warm, then coat the pineapple again in the caramel
To serve, place the pineapple pieces onto plates and garnish with edible flowers and some pink peppercorns. Place a spoonful of crushed pistachio on the side, top with the sorbet and wedge a piece of isomalt tuille into the sorbet
pistachio nuts, crushed
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