Poached Pineapple In Cinnamon Syrup With Yogurt Cheese Recipes

VANILLA-POACHED PINEAPPLE

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

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.

CIDER-POACHED APPLES WITH CINNAMON YOGURT

Steps:

• Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
• Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
• Add apples; cover and simmer about 10 minutes or until apples are just tender.
• Gently remove apple halves and poaching liquid from saucepan.
• Refrigerate until cooled.
• Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
• Divide remaining yogurt mixture evenly among 2 dessert dishes.
• Place apple halves on top of sauce.
• Sprinkle each apple half with toasted pecans.
• Drizzle with reserved yogurt sauce.

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.

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.