Vanilla Pineapple Compote by Anne Burrell

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.

• Ready In: 1 hr 10 mins
• Yields: 1 batch

Ingredients

• 1  cup brown sugar
• 1 1⁄2 cups water
• 1  cup rum
• 2  vanilla beans, split, seeds scraped and reserved
• 1⁄2 lemon, juiced
• 1  ripe pineapple, top, skin and core removed, cut into bite-size wedges

Directions

1. 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.
2. Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake.