Infused Pineapple

Ingredients:

Preparation mode:

1. Cook stock syrup
2. Prep pineapple – peel, core, cut in half along the core and divide each half in to 4 large rectangles
3. Vac pack with syrup and star anise
4. Sous-vide at 80 C for 20-30 min
5. Transfer in to ice bath
6. Store refrigerated for 3-4 weeks, once bag is open use up in 4 days