Back from a one-month blogging holiday, you would think I'd be raring to go, bright eyed and brimming with all the vigor of those early days when The Well-Seasoned Cook was just a baby. Well, not so fast. There really would be no point at all to decompressing these last languid weeks if only to come back with a case of decompression sickness. I want bubbles in my champagne, not in my blood. So I am easing back onto the Autobahn, savoring these waning days of my slow, sweet summer with a recipe so delicate and dazzling that it could only have been designed on the wings of a dragonfly or in a Parisienne's kitchen. Anne's kitchen, to be precise.
Pineapple Carpaccio with Candied Ginger and Lime - Adapted from A Foodie Froggy in Paris
1 large pineapple
3 tablespoons orange flower water
1/4 cup finely chopped candied ginger
Zest of 1 large lime
Cut off and discard the leaf and stem ends of the pineapple, as well as the peel. You can remove the eyes from the outer surface by following the photos in Anne's post, or nick them out with the tip of a very sharp knife. Slice pineapple into circles about 3/4 inch thick, then core each piece to create a ring. This is an easier way to core by hand if you do not have the luxury of edible-cored baby pineapple or a special pineapple coring tool. Cut each ring into chunks.
Arrange chunks in six individual bowls, scattering the divided ginger, lime zest and orange flower water over each serving. Chill briefly in the refrigerator or serve immediately. Serves 6.
This post is going off to Aparna of My Diverse Kitchen, hosting the August edition of Monthly Blog Patrol, Fruit Fare, for Coffee of The Spice Cafe, the creator of Monthly Blog Patrol.
Been There, Done That ~
Halvah Ice Cream with Apricots and Orange Flower Water
Orange Madeleines in Coriander and Orange Flower Water Syrup
White Chocolate and Orange Flower Water Pots de Crème
Other People's Eats ~
Pineapple Ginger and Cinnamon Crème
Pineapple Salad - Two Ways
Pineapple and Sour Cream Sponge Cake