Vanilla-Poached Pineapple

Name: Vanilla-Poached Pineapple
Ingredients: 1 large extra-sweet pineapple; 1 vanilla bean, split lengthwise; 4 cups dry white wine; 1/3 cup Grand Marnier; 1/3 cup packed light brown sugar; 1 (2-to 3-inch) piece of cinnamon stick; 1 Turkish or 1/2 California bay leaf; 2 cloves; 1 1/2 tablespoons granulated sugar; Accompaniment: vanilla ice cream

10 ingredients

5 steps

Ingredients

1 large extra-sweet pineapple
1 vanilla bean, split lengthwise
4 cups dry white wine
1/3 cup Grand Marnier
1/3 cup packed light brown sugar
1 (2-to 3-inch) piece of cinnamon stick
1 Turkish or 1/2 California bay leaf
2 cloves
1 1/2 tablespoons granulated sugar
Accompaniment: vanilla ice cream

Directions

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.