Vanilla Poached Pineapple Food

VANILLA-POACHED PINEAPPLE

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.

FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE

Steps:

• Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
• Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
• To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

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.

POACHED PINEAPPLE SUNDAES

Steps:

• Remove skin from pineapple as well as all 'eyes'.
• Cut pineapple crosswise into 8 thick rounds.
• Remove core with small knife.
• In large skillet combine pineapple, water and honey.
• Bring to boil; add tea bags or rose hips and lower heat to simmer.
• Cover and cook 20 minutes or until pineapple is just tender.
• Remove pineapple with slotted spoon and place in shallow casserole.
• Discard tea bags or strain rose hips through sieve.
• Cook remaining liquid over high heat until reduced to 2 cups; pour over pineapple.
• Cover and chill until very cold.
• Place yogurt in glasses; top with pineapple and drizzle with syrup.
• Great served with cinnamon wontons.

FRESH PINEAPPLE POACHED IN CINNAMON SYRUP

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.)

FRESH PINEAPPLE SAUCE

Steps:

• Combine sugar, salt and cornstarch in a saucepan. Stir in the corn syrup and pineapple. Bring to a boil, stirring constantly. Cook until it starts to thicken (this should take 2-3 minutes). Remove from heat and stir in the lemon juice.
• Let cool before using. Store in the refrigerator up to 2 weeks (if it lasts that long) .

LATTICE-TOPPED VANILLA BEAN PINEAPPLE TART

Steps:

• On a lightly floured surface, roll each disk of crostata dough into a 9-by-12-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other rectangle into an 8-by-11-inch fluted rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
• Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough rectangle into eighteen 1/2-inch-wide strips using a sharp knife or a fluted pastry wheel. Lay 9 strips of dough on another baking sheet in pairs of parallel lines that extend slightly past the length of the tart pan. Starting in the center, weave 1 new strip under and over the strips on the baking sheet. Weave a second strip inch away, this time weaving over then under. Repeat, weaving pairs of strips across half of the tart, spacing pairs 1 inch apart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a lattice pattern. Freeze until ready to use.
• Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes. Remove from heat, and let cool in pan. Discard vanilla pod.
• Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice onto tart, centering it over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
• Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Unmold, and serve immediately.