PINEAPPLE VANILLA COMPOTE
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 cupsAdapted from Cuisiner autrement avec les Confitures by Darrigo, Laporte and Fraudreau.