Heat the oven to 325°F/160°C. Peel a whole
fresh pineapple. If you like, use a small knife to outline and
remove the eyes in a spiral pattern. Cut out the core with an
apple corer. Cut 4 or 5 vanilla beans each into 2 or 3 shorter
pieces and spear the fruit with these, pushing them as far as
possible into the flesh - if necessary, use a skewer to help
poke holes. Set the pineapple standing upright in a baking dish.
Make a syrup by heating 1/2 cup/100 g sugar
with 1 cup/250 ml water, the grated zest and juices of 1 orange
and 1 lemon, and about a tablespoon of grated fresh gingerroot
until the sugar is dissolved, and then simmer it for 2 to 3
minutes. Pour the syrup over the pineapple and roast it, basting
often, until the pineapple starts to brown and the syrup starts
to caramelize. 1 1/4 to 1 1/2 hours. It will be fragrant with
vanilla. Towards the end of cooking, keep a close watch as the
syrup will caramelize rapidly once it is reduced to a glaze.
Slice the pineapple into thick rings for serving it warm, basted
with syrup. Leave the vanilla beans for decoration, though I'm
afraid you cannot eat them. A medium pineapple serves 4.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
