1 pound Ripe pineapple, peeled and cored
4 ounces Unsalted butter
4 ounces Granulated sugar
20 milliliters Cider vinegar
1 Vanilla bean
Yield: 1 pint
1. Cut the pineapple into pieces and blend in a food processor until finely puréed. Strain the purée through a chinois or sieve. Set aside.
2. Melt the butter in a non-reactive saucepan, over low heat without browning. Add the sugar and whisk the mixture while it comes to a boil. Add the vinegar and boil for 2 minutes. Remove the pan from heat.
3. Add the pineapple purée. Scrape the seeds from the vanilla bean and add to the pan. Let the sauce sit for at least 30 minutes to infuse it with the vanilla flavor before serving.
Yield: 1 pint
4 ounces Unsalted butter
4 ounces Granulated sugar
20 milliliters Cider vinegar
1 Vanilla bean
Yield: 1 pint
1. Cut the pineapple into pieces and blend in a food processor until finely puréed. Strain the purée through a chinois or sieve. Set aside.
2. Melt the butter in a non-reactive saucepan, over low heat without browning. Add the sugar and whisk the mixture while it comes to a boil. Add the vinegar and boil for 2 minutes. Remove the pan from heat.
3. Add the pineapple purée. Scrape the seeds from the vanilla bean and add to the pan. Let the sauce sit for at least 30 minutes to infuse it with the vanilla flavor before serving.
Yield: 1 pint
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