This is a rich flavored straight forward dessert. The syrup suits perfect to marinate also oranges and bananas. Does not work with mango or pear... I tried!
Serves 6
1 pineapple
300 g sugar
1 vanilla pod
1 tbsp star anise powder or 4 whole star anise
whipped cream
cinnamon to dust
Make the caramel from sugar and cover with 400 ml of water. Dissolve the sugar and take off the heat. Add the star anise and half of vanilla pod (scrape the seeds out too). Leave to cool.
Trim and cut the pineapple, discarding the inner hard stem part. Cut into 1 cm thick slices. When the syrup is cooled down add the pineapple and marinate overnight.
To serve whip the cream with little sugar and the vanilla seeds from the other half of pod. Assemble on a plate or bowl and dust the cream with little cinnamon powder.
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