Pineapple is very common in dietary supplements; they love to eat it raw, they make all kinds of healthy salads with it. More complex dishes like chicken with pineapple also won't surprise anyone for a long time. But few people know that pineapples can be fried! Meanwhile, there are many different recipes for fried pineapple desserts. This recipe for pineapples in jasmine honey sauce from chef Alexei Semenov will delight the sweet tooth with its simplicity and availability of the necessary ingredients.
It is necessary
-
- pineapples - 1 pc.
- limes - 1 pc.
- apples - 5 pcs.
- frozen cherries - 1000 g
- honey - 300 g
- fresh mint - 30 g
Instructions
Step 1
Boil some water in a small saucepan, place tea bags and finely chopped lime zest in the water, add freshly squeezed lime juice and mint leaves. After a while, pour in the honey. Stir and simmer over medium heat. Be sure to remove the tea bags in time so they don't boil over and ruin the sauce.
Step 2
Take a fresh pineapple, peel, cut off the top and bottom (it is up to you to remove the core or not). Cut the pineapples into large slices, about 1 to 2 cm thick. Take a non-stick frying pan, melt the butter on it and fry the pineapple slices on both sides. Cook each side for 7-10 minutes, until dark golden brown. To avoid getting too sour, you can add cane (brown) sugar.
Step 3
Pour the cooked jasmine honey sauce over the pineapples, cover and let it sweat a little. Do not use canned pineapples, only fresh ones! Well-dried canned pineapple slices can be fried, but their taste will leave much to be desired. One medium pineapple should be enough for two servings.
Step 4
Place cooked pineapples on a plate, top with remaining sauce, garnish with lime zest and mint leaves. Now it's time to tackle apples.
Step 5
Prepare apples. To do this, remove the core so that the bottom of the apples remains intact, and fill them with cherries (preferably previously thawed). Pour the "stuffed" apples with honey and garnish with mint.
Step 6
Place the apples in a saucepan, add some water and put on low heat. Cook until they are warm and slightly tender. When finished, place them on a plate and cut in half. Pour the jasmine-pineapple sauce over the apples and serve with the pineapples.
