Fresh Pineapple Poached In Cinnamon Syrup Recipes

POACHED APPLES WITH VANILLA CINNAMON SYRUP

Steps:

• In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
• Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.

FRESH PINEAPPLE POACHED IN CINNAMON SYRUP

Steps:

• Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

POACHED PINEAPPLE

Steps:

• In a large stockpot, combine sugar, 6 cups water, star anise, vanilla bean, and salt. Place over medium-high heat, and bring to a boil. Add pineapple, and return to a boil. Reduce to a simmer, and cook for 10 minutes. Remove from heat, and let stand until room temperature. Cover with plastic wrap, and refrigerate for at least 1 hour, and up to 3 days.

POACHED PINEAPPLE IN CINNAMON SYRUP WITH YOGURT CHEESE

Steps:

• In a fine sieve let the yogurt drain, covered and chilled, for 40 minutes. While the yogurt is draining, in a small saucepan combine the sugar, the cinnamon, and 3/4 cup water and boil the mixture for 5 minutes. Stir in the pineapple, simmer the mixture, covered, for 8 minutes, and transfer the pineapple with a slotted spoon to a metal bowl. Boil the syrup until it is reduced to about 1/2 cup, add the rum, and boil the syrup for 1 minute. Pour the syrup over the pineapple and chill the mixture, set in a larger bowl of ice and cold water.
• Divide the yogurt cheese between 2 bowls and spoon the pineapple mixture over it.

FRESH PINEAPPLE DESSERT

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
• Broil until the coconut is toasted, about 5 minutes.

VANILLA-POACHED PINEAPPLE SAUCE

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.