Carmelized Pineapple & Allspice MignonetteMichael Gottlieb, Executive Chef, Bistro Bordeaux |
• | 3 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
• | 1 1/2 cups rice wine vinegar |
• | 1/4 red onion, brunoise |
• | 1 tbsp. sugar |
• | 10 allspice berries |
• | pinch of salt |
Method: | |
1. | Place all ingredients into a non-reactive pot and bring to boil. Let cool (leave allspice in mignonette but do not serve). |
Serving Suggestion: | |
Serve with raw oysters. |