VANILLA POACHED PEARS
Steps:
- Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
- Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
- Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
- Remove the pears from the refrigerator, spoon the sauce over the pears and serve.
VANILLA-POACHED PINEAPPLE
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
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.
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
POACHED PEACHES IN VANILLA SYRUP
Provided by Food Network
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
- Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
- Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake
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.
ZUCCHINI PINEAPPLE BREAD
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
RUM BABAS WITH POACHED PINEAPPLE & VANILLA ICE CREAM
A restaurant-style pudding you can make ahead for a relaxed end to your dinner party
Provided by Tom Kerridge
Categories Dessert, Dinner
Time 1h35m
Yield Serves 6
Number Of Ingredients 17
Steps:
- For the babas, gently heat the milk, then allow to cool slightly so it's tepid. Add 1 tsp sugar to the yeast, then pour in the milk and allow to stand for a few mins until the mixture is foamy. Combine the flour, remaining sugar and ½ tsp salt in a bowl, then pour in the yeast mixture, eggs and the melted butter and mix until smooth and shiny. Cover with a tea towel and leave to prove in a warm place for 1 hr.
- Butter and flour 6 dariole moulds or small metal pudding moulds. Knock back the dough; then, using your fingers, form 6 little balls and place 1 ball into each mould. Leave to prove again until the dough starts to rise over the top of the moulds, about 30-40 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4. Space the moulds out on a baking tray, then cook for 15 mins. Leave to cool for a few mins, then carefully loosen the babas away from the sides with a small sharp knife. Turn out onto a wire rack and leave to cool.
- For the poached pineapple, put the star anise, bay leaves, coriander seeds and sugar into a large pan with 1 litre of water, and bring to the boil. Reduce the heat, add the pineapple and cook for 20 mins. Leave to cool for 5 mins, then take out the pineapple, drain and set aside. Add the rum to the syrup and allow to cool. Can be made the day ahead up to this point.
- To make the vanilla cream, whip the cream with the icing sugar and vanilla seeds to soft peaks. Set aside, then chill until ready to use.
- Halve the babas and drench in the rum syrup until soaked through. Serve with the pineapple chopped into chunks, plus a dollop of cream extra syrup for everyone to drizzle over. If you like, you can heat the 50g butter in a frying pan until browned, cook the pineapple rings on both sides until golden, then grind over black pepper before serving as above.
Nutrition Facts : Calories 1131 calories, Fat 53 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 141 grams carbohydrates, Sugar 118 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.77 milligram of sodium
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.)
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