Yummy Pineapple carpaccio with mint sugar
Photo by Juta Kübarsepp for Nami-Nami/Kodu ja Aed, 2013
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* Use either a really sweet pineapple and omit the sugar, or use Sucanat or some of the other allowed sweeteners listed here.
Pineapple carpaccio with mint and sugar
(Ananassiviilud mündi ja suhkruga)
1 small, sweet and very ripe pineapple
2-3 Tbsp caster/superfine sugar
a handful of fresh mint leaves
Top and tail the pineapple. Cut off the skin and remove the "eyes". Then cut the pineapple into four wedges and remove the hardened core. Cut into thin slices, place onto a serving plate.
Chop the mint leaves finely, mix with sugar and sprinkle onto the pineapple slices. Leave to macerate for half an hour or serve immediately.
Similar recipes:
Pineapple carpaccio with mint sugar by Anna @ Morsels & Musings (same recipe)
Pineapple carpaccio @ Kitchen Delights
Pineapple carpaccio, candied ginger and lime by Anne @ A Foodie Froggy in Paris
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