Red Pineapple Carpaccio

Instructions

1. 1

   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.

2. 2

   In a small bowl, combine the oil and vanilla. Set aside.

3. 3

   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.

4. 4

   Drizzle with a little of the reserved juice and a few drops of vanilla oil.