Pineapple carpaccio

A refreshing, fruity summer dessert.
 

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

Ingredients

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

Method

 
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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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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