Pineapple slices, browned in butter, bubble for a minute in a tea syrup before meeting a scoop of vanilla ice cream: Dammann Frères’ Christmas Tea N°155, whose pineapple and caramel notes echo the fruit, makes a warm winter dessert.
Serves 4 · 25 min
- Brew 6 g of Christmas Tea in 1 cup (240 ml) of water at 194°F (90°C) for 5 minutes, then strain.
- Simmer the tea with 1/3 cup (70 g) of sugar for about 10 minutes, until slightly syrupy.
- Meanwhile, cook 8 slices of fresh pineapple in 1 tbsp of butter over medium-high heat until golden, 2 to 3 minutes per side.
- Pour the syrup over the pineapple, let it bubble for 1 minute and serve warm with vanilla ice cream.
The star of this recipe: Christmas Tea N°155, by Dammann Frères.
