Desserts & Baking

Baked pineapple confit with caramelised carrot ribbons

6 – 8
Easy
Wine/Spirit Pairing
Veuve Cliquot or Methode Cap Classique Brut Vintage Reserve
Rate this recipe

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 2 Queen pineapples, skinned
  • 1 cup sugar
  • 1 cup water
  • 1 cup crumbed digestive biscuits
  • 2-3 tablespoon melted butter
  • 1 vanilla pod split in half
  • 1 extra-large carrot

Method

Ingredients

Dissolve sugar in water in a pot on the stove, add pineapples. Simmer for about 1 hour until cooked but still firm. Remove and cool down. Keep the pineapple syrup.
Mix the finely crumbed biscuits with butter and press into the base of a small springform or loose base pan (12cm), to form the base. Slice the pineapple into rings and place down on base in layers.
Place a brick covered with tin foil on the “cake” and leave to press down for 2 – 3 hours. Place syrup back on heat and simmer to reduce. Use a vegetable peeler and peel thin ribbons of carrot.
Pull carrot ribbons through syrup and place on a flat surface to cool. Preheat the oven to 180°C. Bake the pineapple confit for 10 – 15 minutes. Remove and garnish with carrot ribbons and vanilla pod.
Pour the warm syrup over. Serve slivers of this sweet baked confit, warm or cold, with a rich creamy cheese such as Camembert or Brie.
TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

View all recipes
Register

Comments

Related recipes

Load more

Baked pineapple confit with ca…

By TASTE
6 – 8
Easy

Ingredients

  • 2 Queen pineapples, skinned
  • 1 cup sugar
  • 1 cup water
  • 1 cup crumbed digestive biscuits
  • 2-3 tablespoon melted butter
  • 1 vanilla pod split in half
  • 1 extra-large carrot

Method

Dissolve sugar in water in a pot on the stove, add pineapples. Simmer for about 1 hour until cooked but still firm. Remove and cool down. Keep the pineapple syrup.
Mix the finely crumbed biscuits with butter and press into the base of a small springform or loose base pan (12cm), to form the base. Slice the pineapple into rings and place down on base in layers.
Place a brick covered with tin foil on the “cake” and leave to press down for 2 – 3 hours. Place syrup back on heat and simmer to reduce. Use a vegetable peeler and peel thin ribbons of carrot.
Pull carrot ribbons through syrup and place on a flat surface to cool. Preheat the oven to 180°C. Bake the pineapple confit for 10 – 15 minutes. Remove and garnish with carrot ribbons and vanilla pod.
Pour the warm syrup over. Serve slivers of this sweet baked confit, warm or cold, with a rich creamy cheese such as Camembert or Brie.