Skip navigation

PEPPERY, FLAMBÉED STRAWBERRY-PINEAPPLE RAGOUT

Ingredients for People

200 g Ripe strawberries
20 g Butter
1 pce Baby pineapple
20 g Icing sugar
2 pce Oranges (juice)
50 g Grand Marnier
2 g Crushed, black peppercorns
20 g Cold butter cubes
60 g Grand Marnier, for flambéing
4 Vanilla ice cream
4 Mint leaves

PREPARATION

Wash the strawberries and, depending on their size, cut them in halves, quarters or slice them. Cut off the top and the bottom of the pineapple and peel it. Cut out the eyes with a sharp knife.
Cut the pineapple in half and remove the hard core. Then cut the halves into slices and into mouth-sized pieces.

COOKING

Melt the butter in the barbecue wok and turn over the pineapple pieces in the butter.
Dust with icing sugar, caramelise the fruit while continuing to stir, add the orange juice and let one half boil away.
Add Grand Manier and the peppercorns, heat up, stir in the butter cubes and mix in the strawberries.
Drizzle the remaining Grand Manier over the mixture and flambé.
Serve the flambéed fruits in a deep plate together with a ball of vanilla ice cream.
Decorate with mint leaves.

Select your country or language

Belgium
French Dutch
France
French
Switzerland
German French Italian
Netherlands
Dutch
Moldova
Romanian
Germany
German
Sweden
Swedish
Italy
Italian
Denmark
Danish
Slovakia
Czech
Czech Republic
Czech
Cyprus
Greek
Bulgaria
Bulgarian
International
English
Austria
German
Greece
Greek
Romanian
Romanian
United Kingdom
English