Vanilla-Poached Pineapple

Vicki Butts (lazyme)

By
@lazyme5909

Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes.

From Gourmet, December 2008.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

45 Min

Method:

Broil

Ingredients

1 large
extra-sweet pineapple
1
vanilla bean, split lengthwise
4 c
dry white wine
1/3 c
grand marnier
1/3 c
packed light brown sugar
1
piece cinnamon stick (2-3 inches)
1
turkish bay leaf or 1/2 california bay leaf
2
cloves
1 1/2 Tbsp
granulated sugar
vanilla ice cream, optional

Directions Step-By-Step

1
Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).
2
Scrape 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.
3
Add 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.
4
Preheat broiler.
5
Sprinkle 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.
6
Cooks' note:
Pineapple can be poached and liquid reduced 1 day ahead and chilled separately. Sprinkle with sugar and broil before serving.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian