The mixture of gradual cooking and toasting is crucial to show the pineapple right into a melt-in-your-mouth texture, Francis Mallman shares with Bon Appétit. Over 12 lengthy grilling hours, his group at Los Fuegos takes an entire pineapple and provides it a dunk into pineapple syrup. That is repeated as soon as per hour for a complete of 12 syrupy dunks. Mallman explains that this cycle of cooking and dipping creates a confit-like style and texture of the ensuing dessert.
In case you occur to get the prospect to dine at Los Fuegos in Miami Seashore, accomplish that as a result of it is most likely the closest you will get to the chef’s cooking — until you are keen to pay $65,000 to dine for 5 days with the person himself, per Michelin Guide and Outside Online, respectively. His restaurant is, after all, recognized for its grilled Argentinian fare, however one of many standouts is the seasonal grilled pineapple as a candy ending to the meal, as talked about by Bon Appétit.
Carved out to make a pineapple chicken teriyaki boat or just grilled over a mattress of sizzling coals, pineapple is really a exceptional fruit that may be loved in some ways. However Mallman takes it to the following stage with pineapple syrup and, most significantly, time. The query then turns into, what’s going to he grill up subsequent?
