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TT Tip: To turn the spiced syrup into a salty pineapple caramel, add 1 tablespoon each of heavy cream and unsalted butter to the reduced and still-hot pineapple syrup. Stir until dissolved and bubbly, then mix in a good pinch of flaky sea salt. Cool and drizzle over the pineapple and ice cream.
Gewürztraminer-Poached Pineapple and Spiced Syrup over Ice Cream
Yield: Serves 4
1 hour, 10 minutes (plus cooling time)
3 cups Gewürztraminer (preferably a sweeter, spicier Gewürztraminer rather than a dry one)
⅓ cup granulated sugar
3 star-anise pods
2 strips orange peel
2 cinnamon sticks
2 whole cloves
1-inch fresh ginger, scraped and sliced crosswise into rounds
¾ teaspoon black peppercorns
½ ripe pineapple--skin removed, pineapple halved lengthwise, core removed and fruit sliced lengthwise into ½-inch-wide spears
1 pint ice cream (vanilla, coconut and ginger are all great choices)