Vanilla-Poached Pineapple

Ingredients

1 large extra-sweet pineapple

1 vanilla bean, split lengthwise

4 cups dry white wine

cup Grand Marnier

cup packed light brown sugar

1 (2- to 3-inch) piece of cinnamon stick

1 Turkish or 1/2 California bay leaf

2 cloves

1 1/2 tablespoons granulated sugar

Preparation

Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).

Scrape seeds from vanilla bean into a 12-inch heavy skillet with tip of a paring knife, then add pod, wine, Grand Marnier, brown sugar, cinnamon stick, bay leaf, cloves, and a large pinch of salt. Bring to a boil, stirring until sugar has dissolved.

Add pineapple to wine mixture and return to a boil. Remove from heat. Cool pineapple in liquid, about 1 hour. Transfer pineapple with a slotted spoon to a 4-sided sheet pan, then boil liquid until reduced to about 2/3 cup, about 35 minutes.

Preheat broiler.

Sprinkle pineapple with granulated sugar, then broil 3 to 4 inches from heat until slightly caramelized and lightly charred in spots, 10 to 15 minutes (watch carefully and remove any pineapple that colors more quickly). Serve drizzled with syrup.