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Thin pineapple slices, lime marinade and cured ham
Served as a starter rather than a dessert, the pineapple takes on a savoury edge from the ham, while the reduced balsamic supplies the sharpness that the sweet fruit would otherwise lack. Twenty minutes of marinating is plenty, since the pineapple is cut so thin.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 5 min
- Rest
- 20 min
Ingredients
Method
Over low heat, in a small saucepan, reduce a mix of balsamic vinegar and honey down by half. Set aside.
Peel the pineapple and cut it lengthways into pieces. Run them through the Tupperware Mandoline directly over a shallow 650 ml Tupperware dish, then spread the slices out in a single layer.
Zest the lime and squeeze the juice of half with the Tupperware Zest n Press. Pour this juice, the zest and the reduction over the pineapple, close the dish and chill for about 20 minutes.
Drain the pineapple and lay it out on a large platter next to the ham. Trail over the olive oil and finish with a grind of pepper.
