Red Pineapple Carpaccio
Red Pineapple Carpaccio
Ingredients
- 1 pineapple
- 1/2 cup (125 ml) freshly squeezed pomegranate juice (about 2 pomegranates)
- 1 tbsp (15 ml) canola oil
- 1/4 tsp (1 ml) vanilla extract
- 1 1/2 cups (170 g) fresh raspberries
- 1/3 cup (62 g) whole red candied peanuts
Instructions
- On a work surface, peel the pineapple and cut lengthwise into 4 long quarters. Remove and discard the pineapple core from the quarters. Place the quarters in a sealable plastic bag. Add the pomegranate juice. Seal the bag. Refrigerate for 6 to 48 hours.
- In a small bowl, combine the oil and vanilla. Set aside.
- Drain the pineapple and keep the juice aside. Cut the quarters into 1/4-inch (5 mm) thick slices. Divide among 8 serving plates or arrange on a large serving platter. Garnish with the raspberries and peanuts.
- Drizzle with a little of the reserved juice and a few drops of vanilla oil.
Red Pineapple Carpaccio