📝 About This Recipe
This dish reimagines the vibrant street flavors of India through a sophisticated, progressive lens, blending the smoky intensity of the tandoor with the elegance of French confectionery. Succulent rings of Queen pineapple are marinated in a warm spice blend before being charred to perfection, creating a stunning contrast against a silky, aromatic star anise caramel. It is a masterful balance of acidity, heat, and floral sweetness that defines modern Indian haute cuisine.
🥗 Ingredients
The Pineapple & Marinade
- 1 large Queen Pineapple (peeled, cored, and sliced into 1-inch thick rounds)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Chaat Masala (adds a signature zingy tang)
- 2 tablespoons Honey (to aid caramelization)
- 2 tablespoons Ghee (melted)
Star Anise Caramel Sauce
- 1 cup Granulated Sugar (white)
- 1/2 cup Heavy Cream (warmed to prevent seizing)
- 4 whole Star Anise (fresh and aromatic)
- 2 tablespoons Salted Butter (cold, cubed)
- 1 pinch Sea Salt (Maldon flakes preferred)
Accompaniments & Garnish
- 1/2 cup Greek Yogurt (hung or thick, sweetened with a touch of honey)
- 2 tablespoons Pistachios (slivered and lightly toasted)
- 1 sprig Fresh Mint (small leaves for garnish)
- 1 sheet Edible Gold Leaf (optional, for a fine dining finish)
👨🍳 Instructions
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1
Prepare the pineapple by removing the skin and eyes. Cut into uniform 1-inch thick discs and use a circular cutter to remove the tough center core.
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2
In a small bowl, whisk together the melted ghee, honey, Kashmiri chili powder, and chaat masala to create a vibrant red baste.
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3
Brush the pineapple slices generously on both sides with the marinade. Let them rest for 20 minutes to allow the spices to penetrate the fruit.
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4
To make the caramel, place the sugar in a heavy-bottomed saucepan over medium heat. Do not stir; simply swirl the pan occasionally as the sugar melts into a deep amber liquid.
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5
Once the sugar is fully melted and reaches a dark copper color, carefully whisk in the warmed heavy cream. Be cautious as it will steam and bubble vigorously.
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6
Add the whole star anise to the caramel. Reduce heat to low and simmer for 3-4 minutes to infuse the liquorice-like aroma into the sauce.
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7
Remove from heat and whisk in the cold butter and a pinch of sea salt until the sauce is glossy and smooth. Strain through a fine-mesh sieve to remove the star anise and any solids.
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8
Preheat your tandoor to 250°C (480°F). If using a home oven, set to the highest grill/broil setting or use a cast-iron grill pan over high heat.
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9
Place the pineapple slices on skewers (if using a tandoor) or directly onto the hot grill pan. Sear for 3-4 minutes per side until deep char marks appear and the fruit softens slightly.
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10
Remove the pineapple from the heat and give it one final light brush of the marinade while hot.
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11
To plate, place a dollop of the sweetened thick yogurt in the center of a wide rimmed plate. Use the back of a spoon to create a decorative 'swoosh'.
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12
Position a warm charred pineapple slice atop the yogurt. Drizzle the star anise caramel generously over the fruit and around the plate.
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13
Garnish with slivered pistachios, tiny mint leaves, and a delicate touch of gold leaf for a professional fine-dining presentation. Serve immediately.
💡 Chef's Tips
Use a ripe but firm pineapple; if it is too soft, it will fall apart on the grill. Warming the cream before adding it to the sugar prevents the caramel from clumping and splashing dangerously. If you lack a tandoor, a kitchen blowtorch can be used at the very end to add extra charred 'leopard spots' for that authentic smoky look. Kashmiri chili is essential for the red color without overwhelming the dessert with heat. Store any leftover caramel in a glass jar; it stays delicious for up to two weeks and pairs beautifully with vanilla bean ice cream.
🍽️ Serving Suggestions
Pair with a glass of late-harvest Riesling or a sweet Muscat to complement the acidity of the pineapple. Serve alongside a small scoop of coconut sorbet for a refreshing tropical contrast. A hot cup of Masala Chai with extra ginger acts as a perfect digestive after this spiced dessert. For a texture play, add a few shards of black pepper tuile or honeycomb on top. Present the dish on dark stoneware to make the golden pineapple and amber caramel visually 'pop'.