Pineapple wedges pan-caramelized in smoked brown butter, served warm with baked prosciutto crisps, quick pickled red onions and a drizzle of balsamic-honey syrup. Warm/crispy, sweet/salty, with a bright acidic thread.
Ingredients
- 1 piece whole fresh pineapple
- 8 slices prosciutto or Bayonne ham
- 1 piece red onion
- 3 tbsp apple cider vinegar
- 2 tbsp cane sugar
- 40 g unsalted butter
- 1 tsp smoked paprika
- 4 tbsp balsamic vinegar
- 1 tbsp liquid honey
- 1 piece lime
- 1 bunch scallion
- to taste black peppercorns
- to taste fine salt
Method
- Start the two prepared components: the baked prosciutto crisps and the pickled red onion (see prepared components).
- Peel the pineapple, remove the eyes and fibrous core, then cut it lengthwise into eight thick wedges. Reserve the trimmings.
- Blend or press the trimmings to extract a little juice, and reserve it for the sauce.
- Melt the butter in a large skillet until it foams and turns a nutty brown, then add the smoked paprika and the remaining cane sugar.
- Place the pineapple wedges flat and brown them over high heat without touching, until deeply caramelized, then flip and brown the second side. Salt very lightly and pepper generously.
- Remove the pineapple and keep it warm. Deglaze the skillet with the balsamic vinegar, honey and reserved pineapple juice, then let reduce to a syrupy glaze while scraping up the browned bits.
- Zest the lime and thinly slice the scallion.
- Plate the warm pineapple wedges, stand the crispy prosciutto shards in them, and scatter with drained pickles and scallion.
- Finish with lime zest, a grind of black pepper and drizzles of warm gastrique all around. Serve immediately, while the prosciutto is still brittle.
Nutrition
Per serving
- Energy
- 314.1 kcal
- Protein
- 20.34 g
- Carbohydrate
- 13.9 g
- Fat
- 19.36 g
- Fibre
- 2.3 g
- Calcium
- 48.43 mg
- Iron
- 0.94 mg
- Magnesium
- 18.8 mg