Festive caramelized pineapple


(For 4 portions)

  • 4 pieces Floregano
  • 1 punnet Honny Cress
  • 2 pieces Shiso Leaves Green
  • 1 small pineapple
  • 12 physalis
  • 2 passion fruits
  • 4 small pinches dried rose petals
  • 4 fine slices stollen cake
  • 100gr light brown sugar
  • 1 tbsp salty caramel crumbles
  • water 


  • Cut the Shiso Leaves Green in half. 
  • Peel and cut the pineapple into 4 wedges, remove the core (the hard part) and cover them with the light brown sugar. 
  • Roast the pineapple pieces in a hot oven for 15 minutes and finish the process with a blow torch to add a smoky flavour. 
  • Make a syrup with the rest of the sugar and water and dip the physalis into it. 
  • Roll 4 physalis into the salty caramel crumble. 
  • Serve with the seeds of the passion fruits, rose petals, Floregano, freshly cut Honny Cress, half of Shiso Leaves Green and the fine slice of stollen cake.

Recipe: Franck Pontais

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