• 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)

1. 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.)
2. 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.)
3. 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.

Servings: 10