Vanilla Butter Pan-Fried Pineapple
Pan-fry pineapple slices in clarified butter until golden on both sides. Deglaze with rum and apple cider vinegar, reduce the sauce, and finish with vanilla butter.
Ingredients
pineapple (peeled, sliced into 1cm thick rounds, cored)
1
butter (divided into two portions, one for making clarified butter)
50 g
vanilla pod (split lengthwise to scrape out seeds)
1
rum (for seasoning)
to taste
apple cider vinegar
to taste
pineapple juice (extracted using a centrifuge)
to taste
Instructions
1
Prepare Pineapple
Peel the pineapple and slice it into 1cm thick rounds. Use a small round cutter to core the slices, then use a larger round cutter to trim the edges.
2
Make Clarified Butter
Melt the 50g of butter over low heat. Pour the clear clarified butter into a separate pot, leaving the white milky sediment at the bottom of the original pan.
3
Make Vanilla Butter
Mix the scraped vanilla seeds with the remaining butter.
4
Pan-Fry Pineapple
Place the pineapple slices in the clarified butter, pan-fry each side for 5 minutes until golden brown.
5
Season
Remove the pineapple slices from the pan and drain off excess fat. Add rum, apple cider vinegar and pineapple juice to the pan.
6
Reduce Sauce
Return the pineapple slices to the pan and simmer until the sauce is reduced by half.
7
Add Vanilla Butter
Add the vanilla butter to the sauce and let it melt. Strain the sauce then drizzle it over the pineapple slices.
