📝 About This Recipe
This elegant dessert transforms the humble pineapple into a sophisticated masterpiece through the art of paper-thin slicing and vibrant infusion. Originating from modern Mediterranean fusion, this dish balances the tropical sweetness of ripe fruit with a zesty lime-ginger reduction and a surprising hint of heat. It is a refreshing, palate-cleansing finale that proves dessert can be both light and incredibly indulgent.
🥗 Ingredients
The Fruit
- 1 large Ripe Victoria or Gold Pineapple (peeled, cored, and chilled)
Infusion Syrup
- 1/2 cup Granulated Sugar
- 1/4 cup Water
- 3 tablespoons Fresh Lime Juice (about 2 limes)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
- 1 whole Star Anise (for a subtle spiced aroma)
Chili-Mint Finishing Salt
- 1/4 cup Fresh Mint Leaves (tightly packed)
- 1/2 teaspoon Maldon Sea Salt Flakes
- 1/4 teaspoon Aleppo Pepper or Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Lime Zest (freshly grated)
Garnish & Texture
- 2 tablespoons Pomegranate Arils (for a pop of color)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 1/2 teaspoon Pink Peppercorns (crushed slightly)
- 4 pieces Small Mint Sprigs (for decoration)
👨🍳 Instructions
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1
Prepare the pineapple by cutting off the top and base. Stand it upright and carefully slice away the skin, following the curve of the fruit and ensuring all 'eyes' are removed.
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2
Using a mandoline slicer or a very sharp chef's knife, slice the pineapple into translucent, paper-thin rounds. If the core is too tough, use a small circular pastry cutter to remove the center of each slice.
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3
Lay the pineapple slices in a single layer on a large tray lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes; the colder the fruit, the better the texture.
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4
In a small saucepan, combine the sugar, water, sliced ginger, and star anise. Bring to a gentle simmer over medium heat.
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5
Stir until the sugar is completely dissolved, then continue to simmer for 5-7 minutes until the liquid reduces to a light, pourable syrup consistency.
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6
Remove the syrup from the heat and stir in the fresh lime juice. Let the syrup cool completely at room temperature, then strain out the ginger and star anise.
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7
Prepare the Chili-Mint Dust: In a mortar and pestle, grind the mint leaves with the Maldon sea salt until a bright green paste forms. Mix in the lime zest and Aleppo pepper.
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8
Spread the mint mixture onto a small plate and let it air dry for 10 minutes, then crumble it with your fingers into a fine dust.
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9
To assemble, arrange the chilled pineapple slices on individual dessert plates, overlapping them slightly in a circular 'carpaccio' pattern.
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10
Lightly brush each slice with the cooled lime-ginger syrup using a pastry brush, ensuring a glossy finish without drowning the fruit.
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11
Sprinkle a pinch of the Chili-Mint Dust over the center of the carpaccio.
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12
Scatter the toasted coconut flakes, pomegranate arils, and crushed pink peppercorns over the top for texture and visual appeal.
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13
Garnish with a fresh mint sprig in the center and serve immediately while the fruit is still crisp and cold.
💡 Chef's Tips
Use a mandoline for perfectly uniform slices, but always use the safety guard to protect your fingers. If your pineapple is not sweet enough, macerate the slices in a tablespoon of the syrup for 10 minutes before plating. Avoid making the Chili-Mint Dust too far in advance, as the mint will oxidize and lose its vibrant green color. For a vegan variation, ensure your sugar is bone-char free; for a sugar-free version, use agave nectar or monkfruit syrup. If you don't have a mandoline, use a long carving knife and take your time to get the slices as thin as possible.
🍽️ Serving Suggestions
Pair with a scoop of high-quality coconut sorbet or lime granita for a temperature contrast. Serve alongside a chilled glass of Moscato d'Asti or a Late Harvest Riesling. Add a dollop of Greek yogurt sweetened with honey if you prefer a creamy element. Accompany with thin, crispy almond tuiles or shortbread cookies for added crunch.