The humble slice of pineapple, full of enzymes that break down protein, is the perfect response to the richness of James Bond’s main course of lamb cutlets and asparagus with sauce Béarnaise at M’s club, Blades, in Moonraker (1955). Bond orders a slice of pineapple, but it arrives as thin slivers, and that is how I have prepared it below. Not to be outdone by M’s strawberries in kirsch, I’ve soaked the slivers in Armagnac. Any liqueur will do, but it’s what I happened to have in my drinks cabinet, and it’s in keeping with the Cognac that Bond has after his meal.
- 1 pineapple
- 1 tsp caster sugar
- 2 tbsp Armagnac (or similar)
To prepare the pineapple, cut off the top and bottom. Stand the body of the fruit upright, then slice the skin off thickly, so that the ‘eyes’ as well as the skin are removed. Clear away the debris, then cut the pineapple in half lengthwise. Take one half and remove thin slices or slivers, slicing from top to bottom, working your way inwards until you reach the woody core. Put the slivers in a bowl, sprinkle the sugar over them and pour on the Armagnac. Coat the slivers well. Allow to stand for an hour or two. Repeat with the other half of the pineapple if serving 3-4.