Pineapple Confit


& Basil and Mint Olive Oil

  • 300g / 10.5oz sugar
  • 2 litres / 4.2 pts water
  • 1 cinnamon stick
  • 1 vanilla pod
  • 1 star anise
  • Pistachio ice cream
  • ½ measure chopped fresh mint
  • ½ measure olive oil
Bring the water and sugar to the boil.

Add the cinnamon, anise and vanilla, then the pineapple.

Cook gently for 35 minutes.

Leave to cool for 24 hours.

Drain the pineapple and cut into slices about 5mm thick.

Arrange the pineapple slices on a plate.

Add a little Basil & Mint Olive Oil, some fresh mint, and the pistachio ice cream.

Serve immediately.