Pineapple Japonaise

Pineapple Japonaise

By
From
The 12 Days of Christmas
Serves
6
Photographer
Mark Roper

It is often difficult to find the right course to precede a rich meal. The fresh taste of pineapple is an excellent choice on such an occasion – it has a refreshing taste and is not too heavy on the palate. In this recipe, each chunk of pineapple is coated with the merest suggestion of a light cream dressing.

Ingredients

Quantity Ingredient
1 large ripe pineapple
2 tablespoons caster sugar
1 lemon, juiced
mint sprigs or tarragon sprigs

Dressing

Quantity Ingredient
1 large egg
1/4 cup tarragon vinegar
2 tablespoons caster sugar
pinch salt
1/4 cup cream, lightly whipped

Method

  1. Cut the pineapple into four lengthwise, remove the core carefully with a sharp knife and cut out the flesh. Cut into chunks and arrange on 6–8 plates. Sprinkle with caster sugar and lemon juice. The pineapple can be stored in a container in the fridge until needed.
  2. To make the dressing, beat the egg and add the vinegar, sugar and salt. Cook in the top of a double boiler over gently simmering water and stir continuously until thick. Remove from the heat and allow to cool. When cold, fold in the whipped cream and adjust the seasoning. Just before serving, spoon the dressing over the pineapple and scatter with a few mint or tarragon sprigs.

Tip

  • This creamy dressing is also delicious with chilled pears that have been peeled and quartered.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again