Desserts Recipes

Pineapple Carpaccio

pineapple carpaccio

 Marinate paper-thin slices of pineapple in sweet sugar syrup for a simple summer dessert.

Recipe from Metropolitain.

Cook Time
24 hours

(4 servings)

• Pineapple (1⁄2)
• Lemon sorbet, ready-made (a scoop)
For syrup
• Water (500ml)
• Sugar (250g)
• Ginger (30g)
• Limes (2)
For garnish
• Berries (optional)
• Pomegranate seeds (optional)
• Mint leaves (optional)


pineapple11. Prepare the pineapple
• Remove the pineapple skin, but leave the “eyes” visible to avoid wasting flesh.
• Using the tip of a knife, scoop out the eyes one at a time.

pineapple 22. Slice the pineapple
• Use a meat slicer (preferably), mandolin or knife to cut the pineapple into paper- thin slices. The slices should be slightly translucent and, if using a knife, the blade should be visible through the pineapple.

pineapple33. Make the syrup

• In a small pot, boil the water, sugar, ginger and zest of two limes.

pineapple 44. Arrange

• In a deep dish or container, pour the hot syrup over the pineapple slices.

pinapple5 5. Refrigerate
• Cover with cling wrap and refrigerate for at least 24 hours.

pineapple6 6. Garnish and finish

  • Shape a scoop of lemon or lime sorbet into a quenelle and place in the middle of the pineapple slices.
  • Garnish with berries, pomegranate seeds and mint leaves, if desired.

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