Pineapple with tellicherry pepper, rosemary honey and vanilla

11. August 2016

Pineapple with tellicherry pepper, rosemary honey and vanilla

Recipe serves 4
Preparation time: 10min

1 pineapple

syrup:
100ml water
50g rosemary honey
10 turns of the vanilla mill
5-10 turns of the tellicherry pepper
1 twig of rosemary
zest of ½ lemon

Quater the pineapple, remove stalk and cut some more.

For the syrup mix all ingredients an cook 1 minute. Pour syrup hot over the pineapple.

Leave in the fridge for 1 hour whilst turning from time to time. Serve cold.