- Servings : 5
- Prep Time : 15m
- Cook Time : 10m
I was looking for a recipe for pineapple and found this recipe by Stefano Faita on CBC’s In the Kitchen. The picture was stunning and got me hooked. I’ve tweaked it a bit as I’m lactose intolerant and we happened to have some syrup leftover from a night of daiquiri party! This recipe was also influenced by hubby’s peppered pineapple and my love of salt on fruits. I’ve also left out the almonds and add some lime juice as yoghurt is quite sour and some sourness is needed to offset the sweetness from the syrup.
It’s best to make the syrup the night before and leave it in the fridge for the flavours to deepen. If you’re not sure how to cut a pineapple, see my post on how to cut a pineapple.
- 1 pineapple, cut into thin slices lengthwise
- 1dL sugar
- 2dL water
- 1 inch knob of ginger, peeled and cut into thin slices
- handful of mint leaves
- a quarter of a pomegranate
- freshly ground black pepper
- bird's eye chili
- 1 teaspoon lime juice
- 1 teaspoon sea salt
Bring sugar and water to a boil in a small sauce pan.
Add the bird's eye chili and ginger to the pan and cooked at medium heat until the liquid has the consistency of a syrup, about 10 minutes. Have a taste test during this period and remove the chili when you're satisfy with the amount of heat in the syrup.
Remove the pan from the heat. Add about 5 mint leaves to the syrup and bruise the leaves with a spoon. Add the lime juice and mix well. Allow the syrup to cool.
Strain the syrup and discard the mint and ginger. Place in the fridge overnight.
Assemble the carpaccio. Arrange the pineapple overlapping each other slightly.
Using a spoon, knock it with some force on the pomegranate and the seeds will pop out. Do this on a plate or you'll have red seeds all over the kitchen.
Spoon about 2 tablespoons syrup onto the pineapple.
Sprinkle some pomegranate seeds all over the plate.
Cut the mint leaves into thin strands using a knife or scissor. Sprinkle this over the pineapple.
Grind some black pepper over the edge of the plate.
Sprinkle sea salt sparingly over the whole plate. Enjoy!