Pedaling with Pineapple

Pedaling Through Provence Cookbook, Sarah Leah Chase, Illustrated by Linda Montgomery 1995 USA

“I was so wowed by the sun-drenched sophistication of this unexpected combination that I felt transported to the Riviera” Sarah Leah Chase

Green-peppercorn-laced, fresh pineapple compote based on a recipe by Gary Danko of the San Francisco Ritz Carlton

1 ½ cups dry white wine; ¾ cup sugar; 3 tblspn drained brine-packed green peppercorns; 2 ripe pineapples, peeled, cored, and sliced into 2cm thick rings; ½ cup fresh mint

1. In a heavy saucepan, bring the wine and sugar to a boil over medium-high heat. Boil, stirring to dissolve the sugar, until the liquid is perfectly clear and syrupy, 2 to 3 minutes. Stir in the green peppercorns and remove from the heat. Let cool to room temperature.

2. Combine the pineapple and syrup in a large bowl, stirring gently to coat the fruit. Refrigerate for several hours or overnight to let the flavours marry and mellow. Just before serving, stir in the mint. Spoon the pineapple with some of its marinade into fruit bowls or wide glass goblets.

Makes 10 to 12 servings.

This is an absolutely delicious entrée, a wonderful combination of flavours, Anne,