The aroma of rosemary is reminiscent of a pine forest. We thought it would be fun to pair this herbal aromatic note with the juicy, sweet-tart flesh of the pineapple. The effect of the controlled bruising brightens and tenderizes the pineapple while preserving its bright flavor. This pairs nicely with a variety of sweet and savory preparations. We like it with white, meaty fish like snapper and flounder or with shrimp or calamari. The pineapple is also pretty darned good with a scoop of vanilla ice cream.

　　

Ingredients

serves 8

　　1 ripe pineapple, approximately 2 pounds/900 grams

　　2 teaspoons/12 grams Beef Seasoning (page 18)

　　8 sprigs fresh rosemary

　　

Step 1

Cut the top and bottom off the pineapple. Stand it on one end and carefully remove the coarse exterior skin, cutting from top to bottom. Cut the pineapple into quarters vertically. Lay each quarter on a cutting board, core facing up, and carefully cut out the core. This will form 4 pineapple planks.

　　

Step 2

Lightly season the pineapple with the beef seasoning and then put the 4 planks into a vacuum bag. Arrange a stem of rosemary on top and underneath each plank. Vacuum seal the pineapple on high pressure. Place the pineapple in the refrigerator for a few hours to let the flavors blend. Alternatively, you may place the pineapple and rosemary in a zip-top bag, squeezing out excess air, in the freezer for 8 to 12 hours and then thaw them in the refrigerator in the bag to mimic the results of the vacuum sealing. Cut open the bag and remove the pineapple. Discard the rosemary. The pineapple may now be sliced and served, or it can be diced for a quick relish or pan roasted to add a caramelized note to the fruit.

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