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Roasted pineapple carpaccio in a light syrup of lime, fragrant lemongrass, chili and mint

Occasionally a recipe is so unique that I have to make it just to experience the flavors. This is that recipe.

Here grilled pineapple, in the oven or grill, is soaked in a syrup that is infused with Asian flavors, lemongrass and spicy Thai chili. The combination of the sweet-sour pineapple with the spices and aromatic lemongrass is amazing. The original recipe served this with carrot cake ice cream, but I like to serve this as a pre-dessert. It is simple and takes my guests by surprise.

This is a wonderful cookbook that was presented to me by friends who have eaten in this restaurant. The photographs are gorgeous, the recipes are very unique and, like this one, turn out amazing. This is a farm-to-table restaurant, one that I most definitely want to go to.

For more recipes from this cookbook, click here.


1 pineapple, peeled and cut into thin rounds

1 1/2 cups water

1/2-1 Thai red chili, halved

Juice of 1 lime

1 stick lemongrass, bruised

1/2 cup sugar

Mint, to garnish

Chili flakes, to garnish

Lay the pineapple on a lined baking sheet and broil for 15 minutes till lightly charred in spots. Remove and cool. Keep chilled.

Mix the water, chili, lime juice, lemongrass and sugar and bring to a boil. Simmer till you have a syrup, about 15 minutes. Strain and set aside in the fridge to chill.

To serve, lay a pineapple on a shallow bowl. Drizzle some of the syrup on top. Garnish with chili flakes and mint. Serve chilled.

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