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.
FRESH PINEAPPLE POACHED IN CINNAMON SYRUP
Provided by Ed Behr
Categories Fruit Dessert Poach Pineapple Summer Cinnamon Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
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.
SLOW COOKED PINEAPPLE
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 8 to 10 servings, about 6 cups
Number Of Ingredients 5
Steps:
- If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
- Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
- Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.
POACHED PINEAPPLE SUNDAES
Here's a recipe of simple pineapple slices poached in a tea-infused syrup and served over frozen yogurt! My recipe #296523 #296523 add a nice crunch! (NOTE: 3 tablespoons of dried rose hips can be substituted for the 4 rose hips tea bags!) Preparation time does not include time needed to chill the prepared pineapple.
Provided by Sydney Mike
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove skin from pineapple as well as all 'eyes'.
- Cut pineapple crosswise into 8 thick rounds.
- Remove core with small knife.
- In large skillet combine pineapple, water and honey.
- Bring to boil; add tea bags or rose hips and lower heat to simmer.
- Cover and cook 20 minutes or until pineapple is just tender.
- Remove pineapple with slotted spoon and place in shallow casserole.
- Discard tea bags or strain rose hips through sieve.
- Cook remaining liquid over high heat until reduced to 2 cups; pour over pineapple.
- Cover and chill until very cold.
- Place yogurt in glasses; top with pineapple and drizzle with syrup.
- Great served with cinnamon wontons.
Nutrition Facts : Calories 299.2, Fat 2.3, SaturatedFat 1.2, Cholesterol 0.7, Sodium 44.2, Carbohydrate 73.3, Fiber 3.2, Sugar 65.7, Protein 2.8
PINEAPPLE & COCONUT ICE WITH POACHED PINEAPPLE
The velvety texture of coconut cream makes it invaluable if you are on a no-dairy diet
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.
- Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.
- On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.
Nutrition Facts : Calories 397 calories, Fat 12 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
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
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