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Le Cordon Bleu News, 01/02/2014
Spice roasted pineapple with creamy rice and pomegranate syrup
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About this recipe

A tender and gently spiced pineapple ring set upon on a mold of creamy rice with sticky pomegranate syrup transform the classical French “Ananas à la condé ” into an exotic plated dessert.

Recipe - Spice roasted pineapple with creamy rice and pomegranate syrup

Serves: 6

Preparation time: 45 minutes

In this recipe:

  • pineapple
  • star anise
  • cinnamon sticks
  • rice
  • pomegranate



Spice roasted pineapple
1 x 1,5kg pineapple
Poaching syrup
3 star anise
2 cinnamon sticks
1 clove
500 g sugar
400 ml water
1 strip of lemon peel
1 vanilla bean (pod), cut lengthwise, seeds scraped out
Creamed rice
500 ml whole milk
250 ml cream (35% fat)
peel of 1 orange
peel of 1 lemon
2 vanilla beans (pods), cut lengthwise, seeds scraped out
1 cinnamon stick
250 g short-grain (round) rice
70 g sugar
Pomegranate syrup
1 pomegranate
50 ml reserved pineapple poaching syrup
30 g shelled and blanched pistachios
6 pineapple leaves
reserved spices

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  1. Spice roasted pineapple: Peel and core pineapple. Pick 6 leaves from the center of the pineapple crown; blanch in boiling water for 2 minutes, refresh and drain. Slice pineapple into 6 rings, about 1.5 cm thick. In a shallow pan, dry roast the star anise, cinnamon and clove, shaking frequently over low heat for 4 to 5 minutes. Pour in the sugar and water; add the lemon peel and vanilla. Heat until sugar has dissolved. Place pineapple rings, and leaves into the pan, cover with parchment paper and simmer about 10 minutes until tender. Remove and reserve the whole spices and leaves for decoration. Allow the pineapple to cool in the syrup then remove pineapple and reserve 50 ml of the poaching syrup for decoration.
  2. Creamed rice: In a large pan, heat the milk, cream, orange and lemon peel, vanilla and cinnamon. Using a china cap sieve, wash the rice in cold water until the water runs clear and add to the pan. Stir well. Simmer about 20 minutes, stirring regularly until the rice is fully cooked. Remove from the heat and take out the spices and citrus peel. Stir the sugar into the warm creamed rice and cool. Rinse the spices and citrus peel, cut the latter into diamond shapes and set aside for the decoration.
  3. Pomegranate syrup: Cut pomegranate into quarters. Break up and place 3 of the quarters of pomegranate flesh into a cheesecloth and squeeze out the liquid. Add this liquid to the reserved pineapple poaching syrup. Reduce in a small pan until thick and syrupy, about 2 minutes. Carefully open the remaining pomegranate quarter and remove intact seeds for decoration.
  4. Presentation: Place a circle mold into the center of the plate. Fill with the creamed rice. Dip a spoon into cold water and use the back to push the rice higher on one side – forming a sloping angle. Run a knife around the edge of the circle and remove cleanly. Carefully lay a pineapple ring on top so that it is resting on at an angle. Drizzle the pomegranate syrup in front of the rice and pineapple. Decorate with whole reserved spices, a candied pineapple leaf, diamond shaped citrus peel, pomegranate seeds and a few pistachios.

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