Fresh Pineapple with Vanilla Wine Syrup
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Fresh Pineapple with Vanilla Wine Syrup
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 179 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 |
| carb | 34 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 27 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 4 |
| vit A | 4 |
| vit C | 27 |
| folate | 5 |
Fresh pineapple is a luxurious and light finish to any holiday meal. To make it even more special, this dessert is topped with a syrup made from a fruity dry white wine, such as Riesling, and a vanilla bean. To gild the lily, serve with vanilla ice cream.
Ingredients
Preparation
Slit vanilla bean lengthwise; scrape out seeds. In small saucepan, bring vanilla bean and seeds, wine, sugar and orange rind to boil over high heat. Reduce heat to medium; simmer until syrupy and reduced to about 3/4 cup (175 mL), about 40 minutes. Let cool. Remove vanilla bean. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Meanwhile, on cutting board, cut peel off pineapples, leaving eyes. Cut out eyes, making shallow diagonal cuts. Quarter pineapples lengthwise; core and cut into bite-size pieces. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
To serve, spoon pineapple into dessert dishes; drizzle with syrup. Cut orange rind into fine strips; add to each dish along with scoop of ice cream.
Meanwhile, on cutting board, cut peel off pineapples, leaving eyes. Cut out eyes, making shallow diagonal cuts. Quarter pineapples lengthwise; core and cut into bite-size pieces. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
To serve, spoon pineapple into dessert dishes; drizzle with syrup. Cut orange rind into fine strips; add to each dish along with scoop of ice cream.
Source : Canadian Living Magazine: January 2002
- Keywords : Pineapple; Vanilla; White wine; Dessert; Boil/Simmer; Cocktail Party;
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