Vanilla-Poached Pineapple
Adapted from a recipe found on Gourmet.com
Total Steps
5
Ingredients
9
Tools Needed
5
Related Article
http://cookingwithmichele.com/2008/11/easy-entertaining/Ingredients
- 1 large extra-sweet pineapple
- 1 vanilla bean
- 4 cups dry white wine
- 1/3 cup Grand Marnier
- 1/3 cup packed light brown sugar
- 1 piece cinnamon stick (2- to 3-inch)
- 1 Turkish bay leaf (or 1/2 California)
- 2 cloves
- 1 1/2 tablespoons granulated sugar
Instructions
Step 1
Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16 pieces).
Step 2
Scrape seeds from vanilla bean into a 12-inch heavy skillet using a paring knife, then add the vanilla 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.
Step 3
Add pineapple to the wine mixture and return to a boil. Remove from heat. Cool pineapple in the liquid. Transfer pineapple with a slotted spoon to a 4-sided sheet pan, then boil the remaining liquid until reduced to about 2/3 cup.
Step 4
Preheat broiler.
Step 5
Sprinkle pineapple with granulated sugar, then broil 3 to 4 inches from heat until slightly caramelized and lightly charred in spots (watch carefully and remove any pineapple that colors more quickly). Serve drizzled with the syrup.