Vanilla Pineapple Compote by Anne Burrell |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Chef Burrell recommends this compote to top her Goat Cheese Cheesecake by Anne Burrell but it's an excellent compote on it's own and can be used anyway you like. Ingredients:
1 cup brown sugar |
1 1/2 cups water |
1 cup rum |
2 vanilla beans, split, seeds scraped and reserved |
1/2 lemon, juiced |
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges |
Directions:
1. Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
2. Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake.
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