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Epicurious

Vanilla-Poached Pineapple

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Vanilla-Poached PineappleRoland Bello

"I've never been keen on pineapple," food editor Paul Grimes admits, "so I challenged myself to make a pineapple dessert that I would actually like." Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. With vanilla and a cidery syrup, this dessert feels at once wintery and light.

Cooks' note:

Pineapple can be poached and liquid reduced 1 day ahead and chilled separately. Sprinkle with sugar and broil before serving.

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