vanilla-poached pineapple
(1 rating)
Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. From Gourmet, December 2008.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
method
Broil
Ingredients For vanilla-poached pineapple
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1 lgextra-sweet pineapple
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1vanilla bean, split lengthwise
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4 cdry white wine
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1/3 cgrand marnier
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1/3 cpacked light brown sugar
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1piece cinnamon stick (2-3 inches)
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1turkish bay leaf or 1/2 california bay leaf
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2cloves
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1 1/2 Tbspgranulated sugar
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vanilla ice cream, optional
How To Make vanilla-poached pineapple
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1Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).
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2Scrape seeds from vanilla bean into a 12-inch heavy skillet with tip of a paring knife, then add pod, wine, Grand Marnier, brown sugar, cinnamon stick, bay leaf, cloves, and a large pinch of salt. Bring to a boil, stirring until sugar has dissolved.
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3Add pineapple to wine mixture and return to a boil. Remove from heat. Cool pineapple in liquid, about 1 hour. Transfer pineapple with a slotted spoon to a 4-sided sheet pan, then boil liquid until reduced to about 2/3 cup, about 35 minutes.
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4Preheat broiler.
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5Sprinkle pineapple with granulated sugar, then broil 3 to 4 inches from heat until slightly caramelized and lightly charred in spots, 10 to 15 minutes (watch carefully and remove any pineapple that colors more quickly). Serve drizzled with syrup.
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6Cooks' note: Pineapple can be poached and liquid reduced 1 day ahead and chilled separately. Sprinkle with sugar and broil before serving.
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