Pineapple marmelato with rosemary
12 servings
120 minutes
Pineapple marmellato with rosemary is a refined treat rooted in Italian culinary traditions, where balancing sweet and herbal notes is an art. The sunny pineapple, infused with the freshness of citrus lemon juice and the aroma of rosemary, transforms into a delicate jam with a rich flavor. Its texture is velvety and thick, with a subtle tartness, while the fragrant rosemary adds a sophisticated spicy note. This treat pairs perfectly with toasts, cheeses, or as an accompaniment to desserts. The uniqueness of marmellato lies in its multilayered taste that gradually unfolds, creating harmony between exotic fruity sweetness and warm herbal aroma.
1
Peel the pineapple and remove the core. Cut the flesh into cubes.
- Pineapple: 2 kg
2
Combine pineapple pulp with sugar, add lemon juice and rosemary. Bring to a boil, reduce heat, and simmer for 40 minutes, skimming off the foam.
- Pineapple: 2 kg
- Sugar: 1.5 kg
- Lemon juice: 1 tablespoon
- Rosemary: 3 stems
3
Remove from heat, take out the rosemary, and leave the marmelatto covered overnight.
- Rosemary: 3 stems
4
The next day, boil the pineapple mass again for 15 minutes.
- Pineapple: 2 kg
