Robert Wemischner

Preparing and poaching the pineapple

Preparation info
  • Yield:

    12

    servings, each consisting of two half-baby pineapples
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Each Name of ingredient
12, each weighing about 10-12 ounces, whole, before peeling Baby pineapples, from Hawaii or S

Method

  • Using a sharp knife, remove the crown of leaves from the top of each fruit.
  • Then remove the skin, without removing any of the flesh of the pineapple.
  • Make shallow cuts on the diagonal to remove the “eyes.” (If desired, the pineapples may be cored.) However, due to their small size, the cores are tender, particularly after cooking, and therefore the frui