Ananas Georgette
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take a fine whole pine-apple, and hollow it out to within half an inch of its outside all round and at the bottom.
- Put aside the slice cut from the top, on which is the bunch of leaves.
- Fill the inside with a Bavarois preparation made from pine-apple purée, combined with the withdrawn pine-apple pulp, cut into thin slices, and leave to set.
- Dish on a napkin, and return the top slice to the pine-apple, that it may seem untouched.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board