Pineapple carpaccio with vanilla
Ingredients
Features
Description
Peel the pineapple and cut it lengthwise into halves. Remove the fibrous core and cut the flesh with a sharp knife to such thin slices as possible. Arrange the slices on a large platter in a single layer. Open the vanilla pod, scrape the contents and sprinkle it over the pineapple. In a saucepan, pour 100 ml of water, add sugar and over medium heat bring to a boil, shaking from time to time to heat was more evenly. When bubbles appear on the surface and the syrup begins to thicken, pour a thin stream of it on carpaccio and sprinkle on top of another, and dark rum. Then close the dish with cling film and place in the refrigerator for an hour. Serve chilled carpaccio.
Translated by site: wday.ru
