Burrata with Pickled Pineapple

Cook Time 30 minutes

Servings 8

Ingredients

Buratta, to serve

Pickle

500g frozen pineapple chunks, defrosted and chopped

¾ cup caster sugar

½ cup white vinegar

1 tsp pink peppercorns

1 fresh jalapeño chilli, thinly sliced

1 strip of lime peel + juice of whole lime

Method

In a large sauce pot, on medium heat, boil the caster sugar, vinegar and pink peppercorns with ¼ cup water for 3-5 minutes until caster sugar dissolves. Remove from heat and add in the pineapple, jalapeno, lime peel and juice. Mix well. Place in a sterilized jar and refrigerate for 30 minutes before serving.

Note: Pickle flavour develops over time so if you can leave it for 2 days before eating, even better! This lasts in the fridge for up to 4 weeks.

Serve pickle with creamy burrata.