 | 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. | |