Caramelized pineapple confit
Makes about 6 cups confit
Long peppers are available at select gourmet markets and cooking stores, as well as online.
1/2 cup dark rum, divided
1 1/4 cups dark brown sugar, divided
3/4 cup water
2 long peppers (1 teaspoon whole black peppercorns can be substituted)
2 (3-inch long) cinnamon sticks
3 star anise
1 vanilla bean, seeds scraped (save the pod)
2. Peel and core
the pineapple, cutting it into slices one-half-inch thick. Place the pineapple slices onto a foil-lined baking sheet.
3. In a small bowl
or measuring cup, stir together one-fourth cup rum with one-fourth cup sugar. Brush the rum and sugar mixture over the sliced pineapple.
4. Place the pineapple
under the broiler and broil until the pineapple is a rich golden-brown in places and the sugar is caramelized, 6 to 10 minutes, depending on the moisture in the pineapple and heat of the broiler.
5. Remove from heat
and set the baking sheet with the pineapple aside to cool, then cut the slices into one-half-inch chunks.
6. While the pineapple
is cooling, combine the remaining rum, sugar, water, long peppers, cinnamon and star anise in a large saucepan. Bring the mixture to a boil over high heat, stirring occasionally.
7. Add the pineapple chunks
to the mixture, reduce the heat to a simmer, and continue to cook until the pineapple is tender and the flavors are married, 10 to 15 minutes. Remove from heat and stir in the vanilla seeds and pod.
8. Place the mixture
in a glass jar or bowl and set aside until cool. Cover tightly and refrigerate until needed. The confit will keep for up to two weeks, covered and refrigerated.
Each 1/4 cup confit: