Gewurztramine-Poached Pineapple, Spiced Syrup Recipe

To learn more about this recipe, see our related story, TT Plated: Wine, in our National edition. 

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.

Recipe from the Tasting Table Test Kitchen

Gewürztraminer-Poached Pineapple And Spiced Syrup Over Ice Cream
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How to make Gewürztraminer-Poached Pineapple and Spiced Syrup over Ice Cream.
Prep Time
Cook Time
Total time: 1 hour, 10 minutes
  • 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)
  1. In a medium high-sided skillet or a medium Dutch oven set over medium heat, bring the Gewürztraminer and sugar to a simmer, stirring often, until the sugar is dissolved, 3 to 4 minutes.
  2. Add the star anise, orange peel, cinnamon, cloves, ginger, peppercorns and pineapple spears. Bring to a bare simmer over medium heat and continue to cook until the pineapple looks saturated with the sugar syrup and is deep yellow, about 45 minutes.
  3. Turn off the heat and cool the pineapple in the syrup until it reaches room temperature. (At this point, the pineapple and spiced syrup can be refrigerated in an airtight container for up to a week; if storing for more than two days, remove and discard the aromatics and spices before putting in the refrigerator.) 4. Using tongs or a fork, remove the pineapple from the syrup and set aside. Strain the syrup through a fine-mesh sieve and into a small saucepan (discard the spices and aromatics). Bring the syrup to a strong simmer over medium-high heat, then reduce the heat to medium and gently simmer until the syrup is a deep brown color and has reduced to about 3 tablespoons, 12 to 15 minutes. Turn off the heat and cool.
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