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Category: Desserts

Warm 'Confit' of Pineapple With Tellicherry Black Pepper and Vanilla Ice Cream

This is an exciting time in American cuisine. Home cooks have common access to products unimaginable a generation ago (foie gras, organic fava beans, wild morels and cepes, truffles, not to mention current staples such as ginger and cilantro). And ... Read more

Total time: 4 hours 25 minutes plus 13 hours standing | Serves 8

Vanilla sugar

  • 2 vanilla beans
  • 4 cups granulated sugar (for vanilla sugar)

Step 1To make vanilla sugar, split thevanilla beans lengthwise and mix with the granulated sugar. Using your fingers, rub the beans with the sugar to dislodge the small particles. Set aside.

Confit

  • Vanilla Sugar
  • 1 pineapple, peeled, quartered lengthwise and core removed
  • 1/4 cup fleur de sel
  • 1 quart water
  • 3 1/4 cup granulated sugar
  • 1/2 cup plus 3 tablespoons superfine sugar
  • Freshly ground Tellicherry black pepper
  • Vanilla ice cream, for serving

Step 1Place 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.

Step 2Remove 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.

Step 3Remove 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.

Step 4Cut 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.

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.
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