Poached Pineapple

Ananas Pochés

Preparation info

  • Makes

    8

    dessert servings when served with ice cream, and proportionately more if other poached fruits are being served at the same time.
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

Method

Most pineapples are best served raw—ananas aux kirsch (raw pineapple with kirsch) is an old-fashioned bistro favorite—if you’re stuck with one that’s tough and sour, twist off the top, and cut off the bottom and top just deep enough to expose the flesh. To peel the pineapple quickly and easily, set it on end and cut the peel off with a chef’s knife, deep enough so that the little brown p