|Serves:||6 – 8|
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 ReserveBack