Quick, light and refined – Pineapple carpaccio with a mint and rum marinade
Rapide, léger et raffiné – Carpaccio d’ananas à la marinade de rhum et menthe
I had this dessert at the Brasserie Lutèce in Paris after a huge plateau de fruits de mer (seafood platter), the carpaccio was served with a pineapple sorbet, and it was the perfect sweet touch to that wonderful dinner. I always kept it in the corner of my head, but there are so many things to try, experiment, that one year went by and I still haven’t made this carpaccio. I just didn’t want this to be left out. Now I have no idea how they made it, all I know is that it tasted like mint and rum. It is a simple way to serve pineapple but simplicity is sometimes worth a complicated and heavy dessert.
Of course, when I like a dish in a restaurant, I try to reproduce it from memory since I am not going to ask the chef for its recipe, I am wondering if they’ll think that is daring or if they’ll be pleased without disclosing the recipe. With time passing by, memory can play some tricks. Pineapple and rum are a match from heaven almost like banana and chocolate.
You need a well ripe pineapple and a great knife. The pineapple slices needs to be cut very thinly. Mine were sliced a little too thick for my taste. It has nothing to do with my knife but more so with my poor slicing skills. The slices are marinated in a light syrup infused with vanilla bean, mint and rum.
I did not remove the core of the pineapple, because I somehow like it. I like it’s fibrous texture. When thinly sliced, you won’t really notice its hard and fibrous texture, the slices are too thin.
For 3-4 people
- 1 large well ripe pineapple, very thinly sliced
- 2 tbs mint, finely chopped
- 1 vanilla bean, cut lengthwise
- 2 tbs dark rum
- 3 tbs brown sugar
- 1/3 cup water
Peel pineapple from top to bottom removing its skin. Cut pineapple crosswise in very thin slices and set aside.
In a pot, dissolve sugar with water and heat it up a low temperature, add vanilla bean and scrape beans. Let it infuse and boil for a little while until it infuses. When the syrup has reduced, let it cool. Add rum and mint.
Pour on top of pineapple and refrigerate for a minimum of 2 hours. Serve in cold plates with some coconut cookies or a slice of brioche.
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