Caramelized Pineapple with Port Wine

To prepare caramelized pineapple with port, first peel the pineapple, remove the stalk and cut into slices (divide again according to preference).

Cut the pomegranate, break it open and tap it out in a bowl of water – this way the seeds will fall out. Then strain and let dry.

Slit the vanilla bean lengthwise and scrape out the pith. Caramelize the cane sugar in a pan, add the pineapple and deglaze with the light port.

Add a little more water, if needed, and cook over medium heat for about 5 minutes, allowing the pineapple to soften.

For the pomegranate sauce, melt the butter, add the vanilla pulp and let it foam up. Sauté the pomegranate seeds in it and deglaze with the red port.

Sprinkle the powdered sugar on top and reduce to half the liquid.

Serve the caramelized pineapple with port on a plate, if you like you can add a scoop of vanilla or pineapple ice cream.

Preparation Tip:

Caramelized pineapple with port is a simple but tasty light summer dessert.

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