April 10th, 2012

Poached pineapple


I’m finding that Lucky Peach is great: not just to read, and not just for the whole recipes, but for small components of recipes. This recipe for this poached pineapple is actually supposed to be the basis for an upside down pineapple cake (which I was planning to make, until I realised that our hand-held blender can’t cream butter and sugar properly — ever wonder why there are no cakes on this blog?) Anyway, I’d already bought the pineapple, so figured I’d try it anyway. Surely poached pineapple on it’s own would be good for something?


It’s pretty easy to make: pineapple, white wine, water, peppercorns, cardamom pods, lots of sugar. I don’t make much sweet stuff and was shocked by the amount of sugar required, but Kate assured me it was normal for a sugar syrup.


You bring it to a simmer and poach the pineapple in a low oven for up to 3 hours. The wine makes it a little more fun than your regular tinned pineapple, and the pepper and cardamom add an exiting note. And the syrup can be reused which is a bonus.


We ended up having the pineapple for breakfast on crepes with yoghurt. Very sweet, and highly recommended!


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