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PINEAPPLE AND VERBENA SALAD
Pineapple And Verbena Salad

What you need

  • 1 pineapple (500 g with skin removed)
  • 50 g sugar
  • 10 cl water
  • 20 cl orange juice
  • ½ lime
  • 1 sachet of verbena
  • 8 cl GRAND MARNIER® liqueur®

How to make it

Preparation time: 15 min:

No cooking needed

  • Peel the pineapple and cut it into sticks, removing the hard inner core.
  • Bring the water, orange juice, finely grated lime zest and sugar to the boil.
  • Add the sachet of verbena and the GRAND MARNIER® liqueur, then the pineapple. Leave to cool then remove the sachet of verbena.
  • Decorate the dish with a few raspberries, diced mango or passion fruit and serve chilled.

Chef's tip

If you want to bring the taste of the verbena and GRAND MARNIER® liqueur out more in the pineapple, prepare this recipe the day before. This will achieve an ever more subtle harmony between the finesse of GRAND MARNIER® and the power of the pineapple.

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