Vicki Butts (lazyme)
From Gourmet, December 2008.
- 1 large
- extra-sweet pineapple
- vanilla bean, split lengthwise
- 4 c
- dry white wine
- 1/3 c
- grand marnier
- 1/3 c
- packed light brown sugar
- piece cinnamon stick (2-3 inches)
- turkish bay leaf or 1/2 california bay leaf
- 1 1/2 Tbsp
- granulated sugar
- vanilla ice cream, optional
How to Make Vanilla-Poached Pineapple
- 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.