Poached Pineapple In Cinnamon Syrup With Yogurt Cheese Recipes

Steps:

• In a fine sieve let the yogurt drain, covered and chilled, for 40 minutes. While the yogurt is draining, in a small saucepan combine the sugar, the cinnamon, and 3/4 cup water and boil the mixture for 5 minutes. Stir in the pineapple, simmer the mixture, covered, for 8 minutes, and transfer the pineapple with a slotted spoon to a metal bowl. Boil the syrup until it is reduced to about 1/2 cup, add the rum, and boil the syrup for 1 minute. Pour the syrup over the pineapple and chill the mixture, set in a larger bowl of ice and cold water.
• Divide the yogurt cheese between 2 bowls and spoon the pineapple mixture over it.

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

Steps:

• In a large stockpot, combine sugar, 6 cups water, star anise, vanilla bean, and salt. Place over medium-high heat, and bring to a boil. Add pineapple, and return to a boil. Reduce to a simmer, and cook for 10 minutes. Remove from heat, and let stand until room temperature. Cover with plastic wrap, and refrigerate for at least 1 hour, and up to 3 days.

Steps:

• Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
• Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
• Add apples; cover and simmer about 10 minutes or until apples are just tender.
• Gently remove apple halves and poaching liquid from saucepan.
• Refrigerate until cooled.
• Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
• Divide remaining yogurt mixture evenly among 2 dessert dishes.
• Place apple halves on top of sauce.
• Sprinkle each apple half with toasted pecans.
• Drizzle with reserved yogurt sauce.

Steps:

• Remove skin from pineapple as well as all 'eyes'.
• Cut pineapple crosswise into 8 thick rounds.
• Remove core with small knife.
• In large skillet combine pineapple, water and honey.
• Bring to boil; add tea bags or rose hips and lower heat to simmer.
• Cover and cook 20 minutes or until pineapple is just tender.
• Remove pineapple with slotted spoon and place in shallow casserole.
• Discard tea bags or strain rose hips through sieve.
• Cook remaining liquid over high heat until reduced to 2 cups; pour over pineapple.
• Cover and chill until very cold.
• Place yogurt in glasses; top with pineapple and drizzle with syrup.
• Great served with cinnamon wontons.

Steps:

• Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).
• Scrape seeds from vanilla bean into a 12-inch heavy skillet with tip of a paring knife, then add pod, wine, Grand Marnier, brown sugar, cinnamon stick, bay leaf, cloves, and a large pinch of salt. Bring to a boil, stirring until sugar has dissolved.
• Add pineapple to wine mixture and return to a boil. Remove from heat. Cool pineapple in liquid, about 1 hour. Transfer pineapple with a slotted spoon to a 4-sided sheet pan, then boil liquid until reduced to about 2/3 cup, about 35 minutes.
• Preheat broiler.
• Sprinkle pineapple with granulated sugar, then broil 3 to 4 inches from heat until slightly caramelized and lightly charred in spots, 10 to 15 minutes (watch carefully and remove any pineapple that colors more quickly). Serve drizzled with syrup.