Saffron Pineapples
serves 2-4
The serving options for these deeply aromatic pineapples are endless. Eat them right out of their steeping liquid, or broiled, seared or grilled and topped with a scoop of ice cream or frozen yogurt. Steep them overnight or up to four days for the most intense flavor.
1 cup sugar
1 vanilla bean
2 cups white wine
2 cups water
1/2 teaspoon saffron
1 pineapple, cored and cut into 1-inch rings
prep: 25 minutes
total: 45 minutes, plus time to steep overnight
large saucepan
1-inch cookie cutter or melon baller
baking sheet
parchment paper
1. Put the sugar in a saucepan large enough to hold the sliced pineapple and 4 cups of liquid. Cut the vanilla bean in half, scrape out the seeds and add to the sugar, along with the vanilla bean. Add white wine, water and saffron and bring to a boil. Let cook at medium-high heat for 10 minutes.
2. Meanwhile, prep the pineapple. Slice the top and bottom of the pineapple off, making a stable base. Cut down from the top of the pineapple, removing all the eyes and leaving clean rings. Cut out the core of the pineapple with a 1-inch cookie cutter or melon baller.
3. Add the pineapple rings to the saucepan and cook for 5 minutes. Remove the liquid and pineapple to a plastic container and let steep overnight (or up to 4 days) before serving.
