Tested till perfect Fresh Pineapple with Vanilla Wine Syrup
Fresh Pineapple with Vanilla Wine Syrup
Photography by Matthew Kimura

Fresh Pineapple with Vanilla Wine Syrup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2002

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  • Portion size 10


  • 1/2 1/2vanilla beanvanilla beans
  • 1 bottle (750 mL) 1bottle (750 mL)fruity dry white wine
  • 3/4 cup 3/4cupgranulated sugar
  • 2 strips 2stripsorange rind, (3 inches/8 cm)
  • 2 2pineapplepineapples
  • 2 cup 2cupvanilla ice cream
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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.

Nutritional Information Per serving: about

cal 179 pro 1g total fat 3g sat. fat 2
carb 34g fibre 1g chol 12mg sodium 27mg

% RDI:

calcium 5 iron 4 vit A 4 vit C 27
folate 5
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