Pineapple carpaccio with prosecco

10 min active, 20 min passive
Vegan
Gas
Ingredients
  • 1 Piece(s) / Portion(s) Pineapple
  • 100 ml Prosecco
  • 100 g Brown sugar
Preparation
  1. Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.

  2. Cut off the peel of the pineapple thinly. Cut out the eyes with diagonal slices.

Cooking
  1. Heat up the Prosecco in the preheated Aroma Pan. Dissolve the sugar into the Prosecco and reduce the liquid down by half.

  2. Place the pineapple on the grill and grill at 180 °C for approximately 15 to 20 minutes.

  3. Remove the pineapple from the grill, cut into thin slices and drizzle with Prosecco syrup.

  4. Grilling

Tip
  • Serve with vegan cream.

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