Pineapple carpaccio with lime and honey syrup

Carpaccio d'ananas au sirop de miel et au citron vert

Because raclettes, tartiflettes, cheese fondues and other winter dishes are nice but clearly we do not want to end up with an apple pie or cheesecake, I share with you the recipe of my pineapple carpaccio: light, exotic and fragrant, it is a dessert that pleases every time!

Ingredients for 4 persons :

  • 1/2 pineapple
  • 4% honey from the mountains
  • 1/2 lemon
  • 1 star of anise
  • 1 lime
  • some pomegranate seeds

1. Honey syrup: In a saucepan, pour the honey with 40 cl of water. Boil for about 30 minutes until about half of the water is evaporated. Remove from heat and add star anise and lime cut in quarters. Let it steep for 1 hour or longer if you want to have more pronounced aromas.

2. Pineapple Carpaccio: Cut the pineapple in half horizontally. Remove the skin and eyes as on the video here ( With a large, sharp knife, cut thin slices of pineapple (about 2 to 3 mm).

3. Dressing: Arrange the pineapple slices nicely on dessert plates. Depending on the size of the pineapple, you can leave the slices whole or cut them in half. Pour the honey syrup. Sprinkle with lime zest and pomegranate seeds.

If you still have honey syrup, you can keep it in a glass jar for several weeks. Enough to re-make a pineapple carpaccio even faster; -)

Carpaccio d'ananas au sirop de miel et au citron vert


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