Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Wedges

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
An attractive way to serve a wedge of fresh pineapple is to display the cut fruit in a zigzag pattern, as shown here. Another way, used in classic French cuisine, is to loosen the flesh from the wedge while keeping the core intact - this will help keep it neatly together for serving.
  1. Quarter the fruit lengthwise, including the plume. Cut away the core from the centre of each piece.

  2. Beginning at the plume end of each quarter, cut between the flesh and the skin using a sawing motion.

  3. Cut the flesh crosswise into even slices. Push the slices out from the shell, changing direction each time.