photo of Josee Robitaille and Kim Vallee
Yesterday I attended a Proctor & Gamble media event where the star was Josee Robitaille, a consulting chef. I enjoyed so much her recipes that I translated them especially for you. The first recipe is a pineapple marmelade that will become the talk at your next brunch.
It is simple to make. No special skills are required. All you need are 4 ingredients (pineapple, sugar, lime and fresh vanilla), a heavy-bottomed pot, a Microplane grater, and a food processor. I ate some this morning with a warm French croissant. Delicious! You could serve the pineapple marmelade with crepes, French toasts or on a plain yogourt.
What I like about this marmelade recipe is that it is not too sweet. If you decide to serve at a brunch, I suggest that you make a bigger batch. Your guests will be delighted to take home a small jar.
Pineapple Marmelade Recipe by Josee Robitaille
on the left side: see what is look like once it is fully cooked, on the right: get an idea of the cube size
- After you removed the skin, split the pineapple in two lengthwise. Further divide each half lengthways and remove the heart. Then, cut into 1-inch cubes.
- Put the pineapple cubes inside a heavy-bottomed pot.
- Add 125 ml (1/2 cup) of raw sugar and the zest of one lime to the pot.
- Cut the pod of your vanilla bean in halve, lengthwise with a paring knife. With the sharp edge of the paring knife, remove the seeds from the pods. Add the seeds to the pot. Then, cut the pod in half. Add the empty pods to the pot.
- Bring to boiling and cook without a cover at medium temperature for 25 to 30 minutes. It will be ready when the water from the pineapple is almost all evaporated. Mix a few times during cooking.
you aim for a puree with some textures.
- Remove the vanilla pods and put the rest in a food processor.
- Pulse until you obtain a coarse puree.
- Transfer into a glass container and put it in the fridge. You can keep it for 2 weeks in your fridge.
With pineapples and citrus fruits becoming seasonal, I think that I will make my own marmelade more often.
