Roasted pineapple with vanilla and wild pepper
Roasted pineapple, a rounded vanilla and a hint of wild pepper for a lively dessert.
The pineapple is seared then lightly glazed to keep its juice, its texture and a spicy finish.
Ingredients
Quick cooking
- 1 ripe but firm pineapple
- 20 g butter
- 30 g brown sugar
- 1 vanilla bean
- 4 twists of wild voatsiperifery pepper
- 1 tsp Bourbon vanilla sugar
Method
-
Cut and season (6 min)
Peel the pineapple, cut it into thick wedges, then prepare the vanilla bean. -
Roast in the pan (8 min)
Sear the pineapple in butter with the sugar. Add the vanilla and let it glaze gently until the surface turns glossy. -
Finish with pepper (2 min)
Add the wild pepper at the very last moment, then finish with a dusting of vanilla sugar. Serve immediately.
Why this recipe works
Pineapple takes vanilla very well and welcomes a finishing pepper as long as the cooking stays short.
Mistakes to avoid
If the pineapple is cut too thin or overcooked, it loses all its texture. The pepper should not cook for long.
Storage and serving
This recipe is best served straight away. You can, however, prepare the pineapple ahead and redo the finishing touches to order.
Tips
- Pepper: The voatsiperifery should be added off the heat, or almost, otherwise it loses its floral lift.
- Texture: Keep the pieces thick so the pineapple does not turn into compote.
Recommended Vanille Désiré products
The wild pepper brings real length here and a livelier finish.
FAQ
- Which pepper works best with roasted pineapple?
- Voatsiperifery is ideal, as it brings a more floral, longer-lasting lift on the palate.
- Can this recipe be made without vanilla sugar?
- Yes, but it gives a very useful final touch that links the fruit and the spices.