Fried Pineapple with Raspberries and Whipped Cream

Ingredients

• 1 peach
• 350 g Raspberries
• 0.5 orange (juice)
• 1 tsp powdered sugar
• 1 baby pineapple
• 2 tbsp flour
• plant oil (for frying)
• 200 ml whipped cream
• 2 tbsp vanilla sugar

Instructions

1. 1.

   Wash the peach, halve it, remove the pit and cut the flesh into pieces. Rinse the raspberries and blend about 100 g with the peach flesh and orange juice. Strain through a fine sieve and sweeten to taste with powdered sugar.

2. 2.

   Peel and clean the pineapple, then slice the core horizontally into 12 thin slices. Brush off the leaf tips for garnish, pat dry, and set aside. Toss the pineapple slices in flour and fry in hot oil (≈170 °C) 2–3 minutes per side until golden brown. Drain on paper towels.

3. 3.

   Whip the cream with vanilla sugar until stiff peaks form and fill a piping bag with a star tip.

4. 4.

   Place one pineapple slice on each of four plates, pipe whipped cream over it, and scatter some raspberries. Add a second pineapple slice and repeat the process. Top with the third slice and garnish with remaining whipped cream, pineapple leaves, and leftover raspberries.

5. 5.

   Serve drizzled with sauce.