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Preparing and poaching the pineapple
Preparation info
- Yield:
12
servings, each consisting of two half-baby pineapples - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Each | Name of ingredient |
| Baby pineapples, from Hawaii or S |
Method
- Using a sharp knife, remove the crown of leaves from the top of each fruit.
- Then remove the skin, without removing any of the flesh of the pineapple.
- Make shallow cuts on the diagonal to remove the “eyes.” (If desired, the pineapples may be cored.) However, due to their small size, the cores are tender, particularly after cooking, and therefore the frui
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Components
- Preparing and poaching the pineapple
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