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Pineapple carpaccio

Here is an exotic and refreshing recipe, perfect for the end of holiday meals. The touch of Cointreau will make pineapple carpaccio an exceptional dessert.

Sweet recipe for winter

Here is an exotic and refreshing recipe, perfect for the end of holiday meals. The touch of Cointreau will make pineapple carpaccio an exceptional dessert.

Sweet recipe for winter

Pineapple carpaccio

Ingredients:

  • 1 pineapple
  • 750g sugar
  • 1/2 Bourbon vanilla
  • Cointreau Cuisine

Method:

  • Step 1

    Peel and core a pineapple. Place it in the freezer for a while it so that it is easier to cut

  • Step 2

    Prepare a syrup in a saucepan with 10cl of water, sugar, the seeds from the vanilla pod and the Cointreau Cuisine

  • Step 3

    Use a mandolin or a very sharp knife to cut the pineapple into very thin slices

  • Step 4

    Serve and cover with the chilled syrup

  • Step 5

    The carpaccio can be served with a citrus sorbet or vanilla ice cream

  • Step 6

    Spray with Cointreau Cuisine