Vanilla-Poached Pineapple Sauce

Submitted by Outta Here

"This uses fresh pineapple. Use the sauce for topping low-fat pound cake or angel food cake, or ice cream. From Cooking Light. Cook time does not include chilling time. As suggested by Wicked cook, adjust the amount of water according to how much syrup you want. As per I'm Pat's suggestion, use the de-seeded vanilla bean to make vanilla sugar. See her review for instructions."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 12

ingredients

• 1 fresh pineapple, peeled and cored
• 1 vanilla bean, split (4-inch piece)
• 1 3⁄4 cups water
• 1⁄3 cup sugar
• 2 slices fresh gingerroot, peeled (1/4-inch thick)

directions

1. Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside.
2. Scrap seeds from vanilla bean into a skillet; discard bean (or make vanilla sugar).
3. Add water, sugar, and ginger root to skillet; stir. Bring to a simmer over medium heat, stirring occasionally.
4. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally.
5. Pour into a bowl; cover and chill.

Reviews

[Sydney Mike]

Although I did follow the list of ingredients, I took a detour when it came to preparing the pineapple! With a very sharp knife, I diced it quite small! Then, when the pineapple was cooked, I put half of the mixture in a bowl & took a hand-held potato masher to it so that the sauce ended up being a thicker, pineapple mush with some small chunks throughout! Our initial serving was over a slice of banana bread AND a scoop of frozen vanilla yogurt! Absolutely wonderful! Thanks for sharing this great keeper of a recipe! [Tagged & made in Please Review My Recipe]

 

[Merlot]

Well this certainly deserves 10 stars!!!! This quick and easy sauce is delicious and can be used on cakes and ice cream. I served it on top of pound cake and my guests went crazy over it and asked for the recipe. I highly recommend this to everyone...you won't be disappointed. Thanks for sharing it, Mikekey.

 

[I'mPat]

I scaled this back for a 1/2 a pineaplle (6 serves) but well 3 off us demolished the lot over some vanilla icecream. My only criticism is DO NOT discard your deseeded vanilla bean - fill a jar with some sugar and jam it into the sugar and in a week or so you will have vanilla sugar (just dispose of the beans as they lose there smell or flavour, keep adding more beans and topping up the sugar and mixing well). Any way the DM, DS and I thoroughly enjoyed our dessert, thank you mikekey, made for Christmas Edition - Make My Recipe.

 

[Realtor by day, Chef by night]

This was absolutely delicious! Because I was using this to top recipe #244193 I added 2 tablespoons of corn starch to the pot when I cooked it and it was the perfect consistency. I used 2 cans of pineapple with 1 3/4 cups of the juice instead of the water and 2 tsp of vanilla extract because I could NOT find the beans. The vanilla added a really special "something" to the flavor. I will be making this again and I'm going to keep an eye out for the beans so I can use them next time... I'll bet it's even better with them. Thank you so much!

 

[wicked cook 46]

I really want to give this 5 stars but I found there was to much water ( maybe my pineapple was small??) and I had to cook it 15 minutes . I also cut the pineapple smaller then suggested and it was perfect tender but still with a bit of crunch . I added extra vanilla bean also. We served this over French Vanilla ice cream and it was AWESOME With the minor changes it would get 10 stars from us . I served it slightly warm so the syrup melted into the ice cream YUM Made for Photo Tag Definite keeper. and even tho I had to "fix" it a bit this is going into my Divine recipes of 2009 CB UPDATE: We finished this off after sitting in the fridge for a couple days. I warmed it slightly once again and had it over ice cream. I think it was even better. LOL I am wondering if I will be able to can this we love it so much. LOL