Ingredients for Vanilla Poached Pineapple Sauce
- Fresh Pineapple
- 1 vanilla bean
- 1/2 cup water
- 1/2 cup granulated sugar
- Fresh Gingerroot
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How to Make Vanilla Poached Pineapple Sauce
- Preheat oven to 350°F (175°C).
- Cut one fresh pineapple (about 2 lbs) into quarters lengthwise.
- Cut each quarter crosswise into 1/2-inch thick slices, and set aside.
- Scrape seeds from one vanilla bean into a medium saucepan.
- Discard the vanilla bean pod (or save it to make vanilla sugar – see tip below!).
- Add 1/2 cup water, 1/2 cup granulated sugar, and 1 tablespoon grated fresh ginger root to the saucepan.
- Stir well to combine.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely.
- Gently add the pineapple slices to the saucepan.
- Reduce heat to low, cover, and poach for 8-10 minutes, or until the pineapple is tender but still holds its shape, stirring occasionally.
- Remove from heat and let cool completely.
- Pour the pineapple sauce into a bowl, cover, and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
- **Tip:** To make vanilla sugar (as suggested by i'm pat), place the used vanilla bean pod in a jar with 1 cup of granulated sugar. Let it sit for a few days, shaking occasionally, to infuse the sugar with vanilla flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
51g
Fat
0g
Carbs
5g
