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1 pound ripe pineapple meat

2 cups water

1 cup sugar

1 vanilla bean

2 tablespoons lemon juice



Pineapple: Remove the ends of the pineapple and quarter lengthwise.  Remove the triangular portion of the center core and cut off the tough outer skin.  Weigh up 1 pound.  Coarsely chop it and place it in the workbowl of a food processor.  Using a pulsing action, chop the pineapple into a coarse puree.  Reserve.


Sugar syrup:  Combine water and water in an deep 8” skillet or casserole.  Split the vanilla bean in half lengthwise and add it to the water.  Bring water to a simmer, stirring to speed the dissolving of the sugar.  Cover and simmer the syrup for 5 minutes.  Remove the vanilla bean halves.


Pour the pineapple puree into the hot syrup and return the mixture to a simmer.  Simmer slowly until the compote thickens and a spatula stroked across the bottom of the pan leaves a view of the metal in its wake.  This will take about 15 minutes.  Add the lemon juice and cook another 2 minutes.


Off the heat, pour the compote into a glass jar and lightly cover.  Place on a rack to cool.  Cover with an air-tight lid and refrigerate 1 day before using.


Yield: 2 cups

Adapted from Cuisiner autrement avec les Confitures by Darrigo, Laporte and Fraudreau.