Pineapple Compote w/Ginger Wine Foam

By KeyIngredient

Cool compote is ladled into glasses and topped with deliciously warm foam. For this, fresh ginger is infused in sweet Riesling and whisked into a frothy topping similar to zabaglione.

Ingredients

• Compote
• 1 medium fresh pineapple
• 1 tbsp (15 mL) granulated sugar
• 1 cup (250 mL) pineapple juice
• 2 tbsp (25 mL) maple syrup
• 1 pinch ground cloves
• 2 tbsp (25 mL) white or dark rum
• Wine Foam
• 1 cup (250 mL) off-dry or sweet Riesling
• 1 tbsp (15 mL) grated fresh ginger
• 1/2 vanilla bean or 1 1/2 tsp (7 mL) vanilla extract
• 1/4 cup (50 mL) granulated sugar
• 6 egg yolks
• 1 tbsp (15 mL) liquid honey
• 1 tsp (5 mL) freshly squeezed lemon juice

Preparation

Step 1

1. Cut away top, bottom and sides of pineapple. Slice in half lengthwise; core. Slice crosswise into ½-inch (1-cm) slices; lay in a single layer on a shallow baking tray. Move oven rack as close to broiler as possible. Preheat broiler. When hot, sprinkle pineapple with sugar; immediately broil for 5 minutes or until tops of slices are browned in spots. (Alternatively, use a blowtorch to brown the pineapple.) Cool and cut slices into small wedges and place in a bowl.

2. In a small saucepan, bring juice with maple syrup and ground cloves to a boil over medium-high heat. Gently boil for 5 minutes, uncovered, or until reduced by about a third; stir in rum. Pour over pineapple. Cover and marinate at room temperature for at least an hour or up to a day in the refrigerator.

3. Stir wine with ginger; cover and marinate at room temperature for at an hour or for up to a day in refrigerator.

4. To serve, cut vanilla bean in half; scrape out seeds onto a small plate. (Save the vanilla bean pod shell to use in another recipe. Or for fragrant vanilla sugar, tuck pod into a cup of granulated sugar and seal for a couple of weeks.) Make foam in a double boiler or a large pot with a large metal bowl that can fit over top; quarter fill pot with water and bring to a boil. Reduce heat so water just simmers. Hot water must not touch bottom of insert.

5. Take off the heat, strain wine into pan or bowl; discard ginger. Whisk in sugar, yolks, honey, lemon juice, and vanilla bean seeds or extract until smooth. Place over simmering water; whisk constantly for 10 minutes or until it forms very a firm foam. Serve within a few minutes.

6. Spoon pineapple compote into glass. Top with foam; serve immediately. Garnish with a bit of sugared-ginger and a fresh mint leaf.


Serves 8


ANDRES STONE'S GREEN GINGER WINE
LCBO 24828 $ 10.45