Pineapple & Espelette Pepper Carpaccio Recipe

Serves 6:

• 1 pineapple
• 200g sugar
• 10cl water
• 1 capful of amber rum
• 1 vanilla bean
• 10 mint leaves
• 1 Espelette pepper seasoning pencil

1. Peel the pineapple.
2. Using a sharp knife, cut into thin slices.
3. To make the syrup, mix the water, sugar, rum, vanilla, and 5 mint leaves in a saucepan.
4. Once the syrup begins to boil, let it reduce for a few minutes.
5. Pour over the pineapple slices.
6. Let sit in the refrigerator until the preparation is cold.
7. Arrange on a plate and sprinkle with a few chopped mint leaves.
8. Shave some slivers from the chili pepper pencil of your choice.