Recipe for Pineapple Carpaccio & Espelette Pepper

For 6 people:

• 1 pineapple
• 200g of sugar
• 10cl of water
• 1 cap of amber rum
• 1 vanilla pod
• 10 mint leaves
• 1 Espelette chili seasoning pencil

1. Peel the pineapple
2. Cut thin slices using a very sharp knife.
3. For making the syrup, mix water, sugar, rum, vanilla, and 5 mint leaves in a saucepan.
4. When the syrup starts to boil, let it reduce for a few minutes.
5. Pour it over the pineapple slices.
6. Let rest in the refrigerator until the preparation is cold.
7. Arrange on a plate and sprinkle with some chopped mint leaves.
8. Shave some chili pencil shavings of your choice.