Pineapple Confit
Ingredients:
- CastelineS Basil & Mint Olive Oil
- 300 g sugar
- 2L water
- 1 cinnamon stick
- 1 vanilla bean
- 1 star anise
- Pistachio ice cream
- ½ measure of chopped fresh mint
- ½ measure of olive oil
Bring the water and sugar to a boil.
Add the cinnamon, anise, vanilla, then the pineapple.
Cook over low heat for 35 minutes.
Let cool for 24 hours.
Drain the pineapple and leave it in slices of approximately 5mm.
Arrange the pineapple slices on a plate.
Add a drizzle of basil and mint olive oil, a little mint, and pistachio ice cream.
Serve immediately.