Fresh Pineapple Compote
1 medium-sized fresh pineapple
3/4 cup sugar
1–1/2 cups water or pineapple juice
1 tablespoon lemon or lime juice
1 Vanilla Bean, split
2 tablespoons dark rum (optional)
Sprinkle of freshly ground black pepper
Peel the pineapple, slice, and cut into wedges, removing the core. Set aside.
Combine sugar, water or pineapple juice, lemon juice, and vanilla bean in a sauce pan. Bring to a boil, then simmer for 5 minutes. Add the pineapple, cover and cook 5 minutes or until the pineapple is tender. Using a perforated spoon, remove pineapple from syrup.
Reduce syrup by one-fourth, and add rum (optional). Pour over pineapple, and allow to cool. Add freshly ground pepper.
Serve as a dessert with vanilla chiffon sauce or ice cream, or serve as an accompaniment to an entrée.
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