Flavors of FrancePreheat oven to 80° C. (160° F.)
Preparation time: 15 minutes + 2 hours maceration time
Cooking time: A few minutes + 3 hours for oven-drying

To get very thin pineapple slices, it is recommended that you slice them with a meat-slicer. You can keep the dried pineapple slices for several days in an airtight container. The drying process can also be used with other fruits (apples, oranges, etc.) 

• See also: The illustrated steps for making the ravioles
• See also: Pineapple Ravioles with Raspberries

 

Preparing the crispy pineapple (the day before)

1. Peel one pineapple; cut very thin round slices cross-wise from the fruit.
2. Make a syrup with 150 g sugar and 500 g water. Cool and set aside.
3. Place 20 slices of the pineapple in the syrup to macerate for 3 hours.
4. Spread them out on baking sheets and dry in an 80° C oven for 3 hours.
5. Peel the other pineapple, cut into very thin round slices (you will need 6 per person).
6. Make a syrup with 300 g sugar and 500 g water. Cool and set aside.
7. Place the 36 slices of pineapple into the syrup and let macerate for 2 hours.
8. Take 500 ml of the pineapple macerating liquid, add the split vanilla bean, bring to a boil and thicken lightly with the potato starch. Refrigerate.

Finishing and presentation

1. Mix the wild strawberries with the strawberry coulis. Place a spoonful of the strawberries on each slice of pineapple, cover with another slice of pineapple and seal them as you would ravioles.
2. Serve 3 per person accompanied by a scoop of sorbet in which you have propped three of the crispy dried pineapple slices.
3. Spoon the vanilla sauce over top and decorate with a mint leaf.

A Muscat from Frontignan Château des Aresquiers