Pineapple Japonaise

Pineapple Japonaise

Serves 6–8

It is often difficult to find the right course to precede a rich meal. The fresh taste of pineapple is an excellent choice on such an occasion – it has a refreshing taste and is not too heavy on the palate. In this recipe, each chunk of pineapple is coated with the merest suggestion of a light cream dressing.

1 large ripe pineapple

2 tablespoons caster sugar

juice of 1 lemon

mint sprigs or tarragon sprigs

dressing

1 large egg

¼ cup tarragon vinegar

2 tablespoons caster sugar

pinch of salt

¼ cup cream, lightly whipped

Cut the pineapple into four lengthwise, remove the core carefully with a sharp knife and cut out the flesh. Cut into chunks and arrange on 6–8 plates.

Sprinkle with caster sugar and lemon juice. The pineapple can be stored in a container in the fridge until needed.

To make the dressing, beat the egg and add the vinegar, sugar and salt. Cook in the top of a double boiler over gently simmering water and stir continuously until thick. Remove from the heat and allow to cool. When cold, fold in the whipped cream and adjust the seasoning. Just before serving, spoon the dressing over the pineapple and scatter with a few mint or tarragon sprigs.

TIP This creamy dressing is also delicious with chilled pears that have been peeled and quartered.