Real Recipes From Real Home Cooks ®

vanilla-poached pineapple

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

  • 1 lg
    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
  • 1 1/2 Tbsp
    granulated sugar
  • vanilla ice cream, optional

How To Make vanilla-poached pineapple

  • 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.

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