Best 3 Vanilla Poached Pineapple Recipes
**Vanilla Poached Pineapple: A Tropical Treat for Any Occasion**
Indulge in the tantalizing flavors of vanilla-poached pineapple, a delectable dessert that combines the tropical sweetness of pineapple with the warm, inviting aroma of vanilla. This versatile dish can be enjoyed as a standalone dessert, or it can be incorporated into a variety of other culinary creations. Whether you're looking for a refreshing summer treat or a festive holiday dish, vanilla-poached pineapple is sure to delight your taste buds. This article provides three unique recipes for vanilla-poached pineapple, each offering a slightly different twist on this classic dessert. From a simple yet elegant poached pineapple with vanilla syrup to a more elaborate pineapple upside-down cake, these recipes are sure to satisfy your sweet tooth.
VANILLA-POACHED PINEAPPLE
Provided by Paul Grimes
Categories Dessert Poach Kid-Friendly Pineapple Vanilla White Wine Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).
- 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.
- 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.
- Preheat broiler.
- 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.
VANILLA-POACHED PINEAPPLE SAUCE
This uses fresh pineapple. Use the sauce for topping low-fat pound cake or angel food cake, or ice cream. From Cooking Light. Cook time does not include chilling time. As suggested by Wicked cook, adjust the amount of water according to how much syrup you want. As per I'm Pat's suggestion, use the de-seeded vanilla bean to make vanilla sugar. See her review for instructions.
Provided by Outta Here
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside.
- Scrap seeds from vanilla bean into a skillet; discard bean (or make vanilla sugar).
- Add water, sugar, and ginger root to skillet; stir. Bring to a simmer over medium heat, stirring occasionally.
- Add pineapple slices; cook 8 minutes or until tender, stirring occasionally.
- Pour into a bowl; cover and chill.
Nutrition Facts : Calories 59.5, Fat 0.1, Sodium 1.9, Carbohydrate 15.5, Fiber 1.1, Sugar 13, Protein 0.4
VANILLA-POACHED PINEAPPLE
Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. From Gourmet, December 2008.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 10
Steps:
- 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.
Tips:
- Choose ripe pineapple: Select pineapple that is golden yellow in color and has a sweet aroma. Avoid pineapple that is green or has brown spots.
- Prepare the pineapple properly: Cut the pineapple into 1-inch thick slices, removing the core and outer skin. You can also use a pineapple corer to remove the core in one easy step.
- Use a heavy-bottomed saucepan: This will help to distribute the heat evenly and prevent the pineapple from sticking to the bottom of the pan.
- Simmer the pineapple gently: Bring the poaching liquid to a simmer, then reduce the heat to low and simmer the pineapple for 15-20 minutes, or until it is tender. Do not boil the pineapple, as this will make it tough.
- Use a variety of spices and flavors: You can add different spices and flavors to the poaching liquid to create a variety of different flavored poached pineapple dishes. Some popular additions include vanilla bean, cinnamon sticks, cloves, star anise, and ginger.
- Serve poached pineapple warm or cold: Poached pineapple can be served warm or cold. Serve it warm with a scoop of vanilla ice cream or whipped cream, or serve it cold as a refreshing dessert or snack.
Conclusion:
Vanilla poached pineapple is a delicious and versatile dessert that can be enjoyed in a variety of ways. With its sweet, tangy flavor and tender texture, poached pineapple is a perfect addition to any meal. Whether you serve it warm or cold, with ice cream or whipped cream, or as a standalone dessert, poached pineapple is sure to please everyone.
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