Best 3 Vanilla Poached Pineapple Recipes

Get ready to embark on a culinary adventure as we delve into the world of vanilla poached pineapple, a delightful dessert that tantalizes the taste buds. This timeless classic combines the vibrant flavors of sweet pineapple, rich vanilla, and aromatic spices, promising an explosion of flavors in every bite. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps to create a perfect vanilla poached pineapple that will leave you craving for more.

Let's cook with our recipes!

VANILLA-POACHED PINEAPPLE SAUCE

Vanilla-Poached Pineapple Sauce image

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

Ingredients

1 fresh pineapple, peeled and cored
1 vanilla bean, split (4-inch piece)
1 3/4 cups water
1/3 cup sugar
2 slices fresh gingerroot, peeled (1/4-inch thick)

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

VANILLA-POACHED PINEAPPLE

Vanilla-Poached Pineapple image

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

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

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

Vanilla-Poached Pineapple image

Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. From Gourmet, December 2008.

Provided by Vicki Butts (lazyme)

Categories Fruit Desserts

Time 1h5m

Number Of Ingredients 10

Ingredients

1 large extra-sweet pineapple
1 vanilla bean, split lengthwise
4 c dry white wine
1/3 c grand marnier
1/3 c packed light brown sugar
1 piece cinnamon stick (2-3 inches)
1 turkish bay leaf or 1/2 california bay leaf
2 cloves
1 1/2 Tbsp granulated sugar
vanilla ice cream, optional

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.

Tips:

Choose ripe, fresh pineapple for the best flavor and texture.
Use a sharp knife to cut the pineapple into even-sized pieces.
Simmer the pineapple in the poaching liquid over low heat to prevent it from burning.
Let the pineapple cool completely in the poaching liquid before serving to allow the flavors to meld.
Garnish the pineapple with fresh mint or whipped cream for a special touch.

Conclusion:

Vanilla-poached pineapple is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It's a great way to use up ripe pineapple and is a perfect dessert for any occasion.