Idée recettes de la Cave Beetschen dessert gastronomique ananas confit à la vanille et au safran

Candied pineapple with vanilla and saffron

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people

1 ripe pineapple

1L orange juice

1 vanilla pod

½ tsp saffron threads

2 sprigs of fresh mint

80g sugar

1 tbsp peanut oil

4 scoops of vanilla ice cream





Peel the pineapple and cut it in half lengthwise.

Remove the core of each half.

Fry the two halves in the peanut oil to brown the pineapple.

Place the pineapple on a paper towel to remove any excess grease.

In a saucepan boil the orange juice, sugar, saffron, the halved vanilla pod and one branch of chopped mint leaves.

Dip the two halves of pineapple in the orange juice and simmer for three hours.

Remove pineapple and keep cool. Reduce the cooking juices until syrupy.



Cut the pineapple halves into sections.

In a shallow dish place two pieces of pineapple and one scoop of vanilla ice cream. Garnish with a mint leaf.


Bon Appétit!