Compote d'Ananas (Pineapple Compote)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 pineapple
- Vanilla syrup
Instructions
- Peel a raw pineapple and cut it into slices, removing the core from each.
- Cook the slices in a vanilla syrup.
- If preserved pineapple is used instead, cut it the same way and macerate the slices in syrup an hour in advance.
- Dress in a turban on a compotier and moisten with the syrup.