Spicy Pineapple
Cajeta and Ristretto
Serves 4.
Preparation time: 10 minutes.
Cooking time: 130 to 145 minutes.
For the beverage: 4 capsules of Ristretto (4 x 25 ml).
For the recipe: 1 can sweetened evaporated milk (400 g) · 1 small Victoria pineapple (skinned and sliced into rounds 1.5–2cm thick) · 4 tbsp. lime juice (keep the peels for garnish) · 4 tbsp. honey · a small dried pequin pepper (seeds removed) · 20 g butter.
· Open the can of condensed milk and place in a saucepan with water deep enough to cover the bottom 3/4 of the can. Simmer for 2 hours 15 minutes, adding hot water as needed to maintain the 3/4 level. Pour the milk-caramel sauce (or cajeta) into a bowl. · In another bowl, mix the lime juice, honey and chopped pepper. · In a frying pan, melt the butter and brown the pineapple slices on both side. Add the lime-pepper sauce and fry for 5 minutes, turning the slices. Remove from heat · Garnish the pineapple slices with lime peel, drizzle with the remaining sauce from the pan. Serve with the cajeta on the side.
· Enjoy with a Ristretto (25 ml).
