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Ananas au Kirsch
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
By Prue Leith
Published 2024
When I was a student in Paris in the seventies, I was taken to a restaurant on the Isle de France, in the middle of the River Seine. I don’t remember anything about it, or who took me there to dinner, but I’ll never forget this simple dessert, served at the table from an apparently whole pineapple.
Ingredients
1 - kirsch
- icing (powdered) sugar
- crème fraîche
Method
- Cut the pineapple in the fashion described in the hack, below right.
- Put the empty pineapple skin on to a dish with a good lip to catch the juices.
- Return the pineapple slices one at a time (in the original order) to the pineapple skin, adding a teaspoon of kirsch and a dusting of icing (powdered) sugar to every slice. Refrigerate if you have time.