VANILLA-POACHED PINEAPPLE

Vanilla-Poached Pineapple image

Provided by Vicki Butts (lazyme)

Time 1h5m

Number Of Ingredients 10

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

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.