1 large pineapple
1.8 kilogram coarse salt
4 oranges
3 tbsp sugar
1/2 vanilla bean
Preheat oven to 150C
On a baking sheet, build up a mound of salt
Scoop a hollow out of the mound, leaving the base and sides about 4 cm thick, bury the pineapple in the salt, covering it completely except for the leaves
bake for 1 hour and 15 minutes
When cook , allow to rest at room temperature for 1 hour
Squeeze the oranges, in a saucepan mix the orange juice with the sugar and the vanilla bean ( split and scraped
Stir and reduce by one-half
To serve , bring the pineapple to the table in salt crust
Carefully cut away the crust, then peel the pineapple
Cut the pineapple flesh crossways into thin slices and arrange the slices in circles on plates
Cover with orange- juice reduction ( hot)
Can be served with Chantilly cream
1.8 kilogram coarse salt
4 oranges
3 tbsp sugar
1/2 vanilla bean
Preheat oven to 150C
On a baking sheet, build up a mound of salt
Scoop a hollow out of the mound, leaving the base and sides about 4 cm thick, bury the pineapple in the salt, covering it completely except for the leaves
bake for 1 hour and 15 minutes
When cook , allow to rest at room temperature for 1 hour
Squeeze the oranges, in a saucepan mix the orange juice with the sugar and the vanilla bean ( split and scraped
Stir and reduce by one-half
To serve , bring the pineapple to the table in salt crust
Carefully cut away the crust, then peel the pineapple
Cut the pineapple flesh crossways into thin slices and arrange the slices in circles on plates
Cover with orange- juice reduction ( hot)
Can be served with Chantilly cream
