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Carmelized Pineapple & Allspice Mignonette

Michael Gottlieb, Executive Chef, Bistro Bordeaux

    • 3 oz. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 1 1/2 cups rice wine vinegar
    • 1/4 red onion, brunoise
    • 1 tbsp. sugar
    • 10 allspice berries
    • pinch of salt
Method:
1. Place all ingredients into a non-reactive pot and bring to boil. Let cool (leave allspice in mignonette but do not serve).
Serving Suggestion:
Serve with raw oysters.