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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).

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.

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.

4Preheat broiler.

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.

6Cooks' 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