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The Caterer

Pineapple carpaccio – by David Sharland

11 September 2006
Pineapple carpaccio – by David Sharland

INGREDIENTS

(serves ten)

600ml cold water
300ml lemon juice
100ml orange juice
2 star anise
½ cinnamon stick
1 vanilla pod, split and scraped
2 cloves
100ml dark rum
25g fresh, peeled ginger
1 mild red chilli pepper
300g caster sugar
2g saffron, fresh
30-40g fresh mint, chopped
2 pineapples, cut and sliced at 1.5mm

METHOD

Put the water into a large pan and add the lemon and orange juice. Add the star anise, cinnamon stick, vanilla pod and cloves. Add the rum to the pan.

Finely chop the ginger and chilli and add to the pan. Add sugar and saffron and start to boil mix.

Once boiled, add the chopped mint and cover with clingfilm to infuse. Once cool, add sliced pineapples and marinate for 48 hours.

David Sharland

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