Wine-Poached Pineapple Compote with Candied Ginger

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

No-fat flavorings like wine and ginger can flavor a fruit dessert memorably without fat. Hot syrup is poured over ripe pineapple, so it infuses without cooking. This is also good with sliced peaches, oranges, or a combination of fruits, including a few slices of kiwi for color.


  • 1 cup dry white wine
  • Ā½ cup cold water
  • Ā¼ cup sugar
  • 1 tablespoon slivered candied ginger
  • 4 dried apricot halves
  • 4 thick slices (about Ā¾ inch) peeled, trimmed, and cored fresh pineapple


    1. Combine the wine, water, and sugar in a wide shallow saucepan over medium heat. Heat, stirring, until the sugar dissolves and the liquid comes to a boil, about 10 minutes. Add the ginger and apricots, cover, and simmer over very low heat for 10 minutes. Do not boil.
    2. Arrange the pineapple slices in a single layer in a large shallow heatproof bowl. Pour the hot syrup with the apricots and ginger over the pineapple. Cover and refrigerate until well chilled, about 2 hours.
    3. Serve in wide shallow bowls, spooning some of the syrup over each portion.