- 1kg FROZEN PINEAPPLE PUREE - boirron
- 3 SHALLOTS - PEELED, CORED, FINELY DICED
- 2 cloves GARLIC - SPLIT
- 430ml WHITE WINE
- 100ml CIDER VINEGAR or WHITE WINE VINEGAR
- 700ml COCONUT PUREE - FROZEN
- 500g BUTTER - UNSALTED
- SEA SALT AND MILLED WHITE PEPPER TO TASTE
PINEAPPLE BUTTER
Alexander Wood
24th February 2011
PINEAPPLE BUTTER
PLACE THE PINEAPPLE PUREE, SHALLOT, GARLIC, VINEGAR AND WHITE WINE, SIMMER
GENTLY UNTIL REDUCED UNTI
Ingredients
Method
PLACE THE PINEAPPLE PUREE, SHALLOT, GARLIC, VINEGAR AND WHITE WINE, SIMMER
GENTLY UNTIL REDUCED UNTIL ALMOST DRY.
ADD COCNUT MILK AND REDUCE SLOWLY BY 1/3, WHISK IN THE BUTTER A LITTLE AT A
TIME UNTIL A SMOOTH SAUCE IS REACHED, SESASON WITH SEA SALT AND MILLED WHITE
PEPPER TO TASTE
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