"I've never been keen on pineapple," food editor Paul Grimes admits, "so I challenged myself to make a pineapple dessert that I would actually like." Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. With vanilla and a cidery syrup, this dessert feels at once wintery and light.
Recipe information
Total Time
2 hr
Yield
Makes 8 servings
Ingredients
1
1
4
1
1
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).
Step 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.
Step 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.
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, 10 to 15 minutes (watch carefully and remove any pineapple that colors more quickly). Serve drizzled with syrup.