Cliquez pour agrandir
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Printable version Printable version with picture
Source : Recettes Quebecoises
Ingredients- Half vanilla bean
- 1 bottle fruity dry white wine (750ml)
- 3/4 cup granulated sugar (175ml)
- 2 strips orange rind (3 inches/8 cm)
- 2 golden pineapples
- 1 container vanilla ice cream (500ml)
- Slit vanilla bean lengthwise; scrape out seeds. In saucepan, bring vanilla bean and seeds, wine, sugar and orange rind to boil over high heat. Reduce heat to medium; simmer until syrupy and reduced to 3/4 cup (175ml), about 40 minutes. Let cool. Remove bean. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
- Meanwhile, on cutting board, cut peel off pineapples, leaving eyes. Cut out eyes, making shallow diagonal cuts. Quarter pineapples lengthwise; core and cut into bite-size pieces. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
- To serve, spoon pineapple into dessert dishes; drizzle with syrup. Cut orange rind into fine strips; add to each dish along with scoop of ice cream.
CommentsServings: 10
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