Carpaccio of Pineapple with Black Pepper and Ice Cream

An exotic dessert from Curtis Stone: cracked black pepper and pineapple slices in vanilla-scented syrup are a superb combination
By Curtis Stone
Carpaccio of Pineapple with Black Pepper and Ice Cream
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus cooling and chilling
  • Effort: medium



  • 550 g caster sugar
  • 1 litres water
  • 1 vanilla pod, split
  • 1 ripe pineapples
  • 1 tbsp black peppercorns
  • mango and lime ice cream, to serve


1. Put the sugar, water and vanilla pod in a heavy-based saucepan. Stir over medium heat until the sugar has dissolved. Bring to the boil, then simmer briskly for 5-10 minutes until the bubbles look syrupy.

2. Peel the pineapple and remove the core. Using a very sharp knife, cut into very thin slices. Place in a single layer in a shallow dish.

3. Pour the hot syrup over the pineapple. Allow to cool, then chill in the fridge.

4. Crush the peppercorns using a pestle and mortar, and push through a sieve.

5. Arrange the pineapple slices on serving plates. Sprinkle with the black pepper and serve with a scoop of mango and lime ice cream.

Rate This Recipe