Prep 30 mins
Cook 0 mins
This unusual combination of flavours for a dessert fruit dish needs no other accompaniment. I have included some instructions for cutting up pineapple. It seems to be a bit of a fiddle but this is the way I always do it and it makes such a difference to the pleasure of eating pineapple. You could slice off more skin but you’d lose some of the tasty pineapple. Or you could go for the leave-the-skin-on approach – but then you get pineapple stuck in your teeth as you attempt to bite it off the skin. Not a good look if you happen to be having a romantic dinner for two!
- 1 fresh ripe pineapple
- 40 g fresh ginger (about 2 inch piece)
- 1⁄2 red chile (mild, deseeded and chopped)
- Peel, core and cube the pineapple.
- Peel the ginger and grate into the pineapple. Discard the fibrous bits.
- Add the chopped chilli.
- Cover and marinate in the fridge overnight.
- Bring to room temperature to serve. Cold destroys the flavour so this is an important step.
- Add kirsch or a liqueur of your choice.
- Substitute 1 tablespoon of fresh chopped mint for the chilli.
- Directions for chopping up pineapple:.
- Chop the leaves off the top and take a slice off the bottom of the pineapple so that it can stand up.
- Slice off the skin starting at the top and taking 1 inch wide slices to the bottom. This will leave the flower buds (the spiky brown bits) but not remove too much of the sweetest flesh which is near the skin.
- Lay the pineapple on its side and you will notice that the flower buds are in a spiral pattern around the pineapple.
- Cut out the buds with a v-groove, following the diagonal pattern of the buds. Make a shallow cut one side and then complete the v-groove by cutting the other side. A flick with the knife will remove the buds without too much of the flesh.
- Once all the buds have been cut out, slice the pineapple into 1-2cm slices.
- Take a slice and, holding it over a bowl to catch all the juice, make two cuts into the slice from the edge to the core, about 1-2cm apart.
- Snap out the wedge from the core. It will break naturally at the edge of the tough bit, a bit like snapping the ends off asparagus.
- Continue cutting wedges and snapping them from the core until all you are left with is the core. The cook gets to suck on the cores!
- Repeat for the other slices.
- All the pineapple in the bowl will be succulent, juicy and ready to pop in your mouth – or your lover’s mouth, if this a romantic dinner for two. ;).