Pineapple carpaccio

A refreshing, fruity summer dessert.

Recipe from: 21 August 2012
Preparation time: 15 min
Cooking time: 00:00


  • 1
  • 100
    stock syrup (100ml water and 100g
  • sugar bought to boil and dissolved then cooled)
  • 250
    fresh mixed berries
  • 1
    of mint leaves
  • store bought lime sorbet
Servings: Change Serving


Slice the pineapple very thin, preferably on a slicer, and lay out on a plate.

Blend the stock syrup (when cool) with half the mint.

Scatter the berries on top of the pineapple and drizzle with the syrup.

Place 1 scoop of lime sorbet in the centre of the carpaccio plate and serve immediately.

Reprinted with permission of Carl Penn, Exec chef of Peddlars on The Bend.

Read more on: recipe  |  dessert  |  dairy  |  sugar  |  fruit


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