Rum-Poached Pineapple Recipe - Great British Chefs
Graham Hornigold's sous vide rum-poached pineapple recipe combines the tropical fruit with a zesty lime and coconut sorbet.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 pineapples
- 1l pineapple juice
- 500g of passion fruit purée
- 100ml of Malibu
- 4 vanilla pods
- 8 star anise
- 400ml of coconut milk
- 1kg coconut purée
- 150g of sugar
- 230g of water
- 40g of lime juice
- 1 lime, zested
- 100g of coconut purée
- 200g of whipping cream
- desiccated coconut
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