Apr

14

Was in Delhi last week. One of the meetings was with a deep pocket, amongst whose large holdings were some trophies…this one a significant equity in a 5 star chain. The chef was out to flaunt his care for the patron. Of endless twists one stood out taller than the rest, a barbequed pineapple for dessert. Simplest recipe yet mind blowing.

A whole pineapple, uncut, but peeled and all the warts taken out. Insert the skewering rod along the vertical axis. Drip pure honey all over it (don't soak in honey since it's so thick it wont seep on its own into the crevices of the pineapple as air may not rise out of thick honey).

Skewer the honey smeared pineapple on wood fire, rotating it only until ita neither crunchy nor soggy. Chunk out large pieces straight out of the fire vertically ( leaving the central unjuicy axis). Use fork & knife, not just to be clean, but skewered pineapple is "hot".

The smokey(d) honey with the ripe enough pineapple smears a unique aroma. Specs in love of barbecue may find this a good final course.


Comments

Name

Email

Website

Speak your mind

Archives

Resources & Links

Search