Prep 45 mins
Cook 25 mins
Chef Burrell recommends this compote to top her Goat Cheese Cheesecake by Anne Burrell but it's an excellent compote on it's own and can be used anyway you like.
- 236.59 ml brown sugar
- 354.88 ml water
- 236.59 ml rum
- 2 vanilla beans, split, seeds scraped and reserved
- 1 lemon, juiced
- 1 ripe pineapple, top, skin and core removed, cut into bite-size wedges
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake.
If this simple delicious treat doesn?t satisfy your sweet tooth don't think anything will. This pineapple was pleasant on pancakes and look forward to trying again on some ice cream or maybe on some grilled pound cake. I used the entire vanilla bean as I made this pre coffee and missed the note that said save the seeds for another use, but would use them again as we loved every single bite of the fantastic pineapple. Thanks for the yummy post.