This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Confit Victoria pineapple with honey and spices
In this fairly straightforward recipe pineapple wedges are poached gently in a honey syrup flavoured with vanilla and star anise.
This transforms the pineapple into flavoursome morsels that melt in the mouth.
This transforms the pineapple into flavoursome morsels that melt in the mouth.
46 K 4.8/5 (6 reviews)
1 hour 15 min.
Easy
11.10 €
4 people
6 IngredientsLast modified on: March 10th 2021
For 4 people, you will need:
- 1
1 Victoria pineapple - 2
30 g butter - 3
70 g honey - 4
½ lime - 5
1 vanilla pod - 6
2 stars anise - Total weight: 1,170 grams
Times for this recipe
Preparation: 20 min.
Cooking: 55 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 5 min.
The spiced honey syrup
Put into a small pan: 30 g butter, 70 g honey, the seeds scraped from 1 vanilla pod, 2 stars anise and the juice of ½ lime.On low heat bring up to a simmer, then turn off the heat and cover.
Stage 3 - 1 min.
Do not discard the vanilla pod. Cut it into as many pieces as the pineapple.
Stage 4 - 4 min.
Stab a small knife into the end of each pineapple wedge, then stick a piece of vanilla pod into the cut.
Stage 5 - 2 min.
Arrange the pineapple wedges in a small oven-proof dish and pour the syrup over.
Remove and discard the star anise.
Remove and discard the star anise.
Stage 6 - 50 min.
Cook in the oven for around 40 to 50 minutes, until the pineapple is completely soft.
Every 10 minutes during cooking, spoon the syrup over the pineapple or, better still, turn the wedges over so they soak up the syrup evenly.
Every 10 minutes during cooking, spoon the syrup over the pineapple or, better still, turn the wedges over so they soak up the syrup evenly.
Stage 7
Remove the pieces of vanilla pod and serve hot in individual dishes with a generous dose of syrup poured over.
Remarks
If you don't have a Victoria pineapple, you can use half a normal, larger pineapple.
If your pineapple is already on the sharp side, don't add any lime juice.
For a more indulgent dessert, serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.
If your pineapple is already on the sharp side, don't add any lime juice.
For a more indulgent dessert, serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Keeping: Best eaten right away, but can be reheated.
Source: Based on a recipe by Fabrice Mignot.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 130 RDI=10 % | 80 RDI=10 % | 1,220 RDI=60 % | 5,090 RDI: 60 % |
| Per 100 g | 0 | 10 RDI=1 % | 6 RDI=1 % | 100 RDI=5 % | 440 RDI: 5 % |
| Per person | 0 | 30 RDI=3 % | 20 RDI=3 % | 300 RDI=20 % | 1,270 RDI: 20 % |
How much will it cost?
- For 4 people : 11.10 €
- Per person : 2.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Honey
Like these other recipes: Yeast-based flaky dough (for croissants), Nougat, Gingerbread, Nonettes, Chocolate madeleines, ... See them all 9
Butter
Like these other recipes: Oatmeal cake, Fish in a sesame crust, Lemon and grated apple tart, "Au vert" beef, Foie gras fingers, ... See them all 479
Star anise
Like these other recipes: Citrus tart, Indian rice pudding, ... See them all 2
Victoria pineapple
Like these other recipes: Victoria pineapple and lime tarts, European glass, Fruit salad, ... See them all 3
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020545 K 44.2 14 hours 30 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel. October 13th 2010319 K 15 1 hour 25 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.45 M 14.8 1 hour 15 min.
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011354 K3.7 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.