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.
42 K 4.8/5 (6 reviews)
1 hour 15 min.
Easy
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
Change measures:
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=9 % | 80 RDI=9 % | 1,220 RDI=50 % | 5,090 RDI: 50 % |
| Per 100 g | 0 | 10 RDI=1 % | 6 RDI=1 % | 100 RDI=4 % | 440 RDI: 4 % |
| Per person | 0 | 30 RDI=2 % | 20 RDI=2 % | 300 RDI=10 % | 1,270 RDI: 10 % |
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: Cranachan, Nougat, Amandier (gluten-free almond cake), Gingerbread, Chocolate madeleines, ... See them all 9
Butter
Like these other recipes: Brioche galette, Poppy seed and lemon cake, Sausage buckwheat pancakes, Flaky brownie brioche, Hollandaise sauce, ... See them all 476
Star anise
Like these other recipes: Indian rice pudding, Citrus tart, ... 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
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022546 K4.5 1 hour 4 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015397 K3.3 55 min.
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013125 K4.6 30 min.
Endive gratin with cancoillotte
Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce. February 5th 2014128 K3.8 60 min.
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have used morels as the example, but the same applies to any other dried mushrooms. April 5th 2017360 K4.8 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.