Baked pineapple confit with caramelised carrot ribbons

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Serves:   6 – 8
Cooking Instructions

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.

Wine: Veuve Cliquot or Methode Cap Classique Brut Vintage Reserve

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