Pineapple with Cilantro Cream

10860880_10205902546227613_5551642130226261219_oMy photograph does not do this justice, it really is a lovely plating.  The soft green of the cilantro cream plays nicely with the translucent amber pieces of pineapple.

Pineapple with Cilantro Cream

Total Time = 110 min


1 pineapple, whole

1 vanilla bean, split

2 c sugar

1 c white wine

1 c heavy cream

1 bunch cilantro

4 oz mascarpone, room temp

2 T butter, salted

1/4 c macadamia nuts, fine chop

Equipment: sous vide circulator, vacuum sealer & bags, food processor.


Dissolve 1 cup of sugar in wine over medium heat.

Set aside to cool.

Skin pineapple then core it by cutting a large slab off of each side and then two thin slabs from the remaining sides.

Place 1 cup of sugar and the vanilla bean in a large sauce pan over medium heat until the sugar caramelizes.

Add 1/4 of the wine syrup and the pineapple.

Add the remaining wine syrup and simmer for 5 minutes.

Remove the pineapple, cover and cool in refrigerator.

Stir the syrup until all of the caramel dissolves then pour through a chinois.

Once the pineapple is cool, place it in vacuum bags and divide the syrup evenly.

Place in a sous vide bath at 167 F for 1 hour.

Cool to room temp.

Coarsely chop the cilantro and pulse in a food processor with 1/2 cup of cream until well blended.

Allow to sit for 10 minutes then press through a chinois.

Whip with remaining cream to stiff peak.

Add mascarpone and whip until well combined.

Remove the pineapple from bags and reserving syrup.

Place syrup in a small sauce pot over med-hi heat to around 235 F (softball.)

Remove from heat and add, butter and macadamia nuts.

Cool to room temp.

To Plate, pipe a nest of cilantro cream and spoon the macadamia nut syrup into the middle. Cut the pineapple into 1 inch cubes and arrange around the cream.


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