Drunken Pineapple

Name: Drunken Pineapple
Yield: Serves 4
Cuisine: Japanese
Ingredients: 125 ml (½ cup) Sochu plum wine; 2 tbsp mirin; 250 ml (1 cup) Caribbean rum; 4 tbsp honey; Sake-Mirin Spray; 4 shiso leaves; 2 star anise; 1 ripe pineapple

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This is an old-school classic, served to the Courts across Europe through the centuries. In this recipe it is given an Asian twist. Here served by itself, for a more substantial dessert, serve with the Miso Ice Cream.

Ingredients

1 ripe pineapple
125 ml (½ cup) Sochu plum wine
250

Asia
Japan
Dessert
Gluten-free
Leftovers
Vegetarian

Method

Trim the pineapple, removing all outer skin, then cut into quarters, remove the core and place in a shallow container. Mix all the other ingredients in a bowl, ensuring the honey is dissolved in the liquid. Pour over the pineapple and leave to marinate in a cool place for up to 2 hours; if the pineapple is not fully submerged in liquid, make sure you rotate it a few times during the marinating.