Vanilla Poached Pineapple

Serves 40. Room temperature or slightly warm dessert. Propane burner.

Ingredients

• 8 Ripe pineapples, peeled, cored, cut into spears or rings
• 5–6 Vanilla beans, split and seeds scraped
• 1.25 cups Melipona or dark wildflower honey
• 3.5 cups Water
• 2 Dried árbol chiles, whole (optional — subtle heat contrast)

Method

Day before — propane burner

1. Combine honey, water, vanilla seeds and pods, and árbol chiles in a wide pot. Bring to a gentle simmer, stirring until honey dissolves. Simmer 5 minutes to infuse. Taste — syrup should be fragrant, floral, and lightly sweet.

2. Add pineapple pieces in batches. Poach over medium-low heat 10–12 minutes, turning once, until pineapple is tender and translucent at the edges but not falling apart. Remove with a slotted spoon.

3. Cool pineapple in its syrup, then refrigerate covered overnight. The vanilla flavor deepens significantly. Reserve all syrup.

Day of — propane burner

4. Remove pineapple from syrup. Reduce remaining syrup over medium heat until slightly thickened and glossy, about 10 minutes. Remove vanilla pods and dried chiles.

Service

5. Arrange pineapple on platters or banana leaf. Spoon warm reduced syrup over the top just before service.

NOTE: The leftover poaching syrup is excellent drizzled over tzoalli bars. Serve both together as a composed dessert plate.