Confit Victoria pineapple with honey and spices


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.
37 K 4.8/5 (6 reviews)
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Last modified on: March 10th 2021
For 4 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 55 min.
All in all: 1 hour 15 min.
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Step by step recipe


Stage 1 - 10 min.
Confit Victoria pineapple with honey and spices
Prepare 1 Victoria pineapple and cut lengthways into 8.

Preheat the oven to 360°F (180°C).

Stage 2 - 5 min.
Confit Victoria pineapple with honey and spices

The spiced honey syrup

Put into a small pan: 30.96 ml butter, 70 ml 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.
Confit Victoria pineapple with honey and spices
Do not discard the vanilla pod. Cut it into as many pieces as the pineapple.

Stage 4 - 4 min.
Confit Victoria pineapple with honey and spices
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.
Confit Victoria pineapple with honey and spices
Arrange the pineapple wedges in a small oven-proof dish and pour the syrup over.

Remove and discard the star anise.

Stage 6 - 50 min.
Confit Victoria pineapple with honey and spices
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.

Stage 7
Confit Victoria pineapple with honey and spices
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.
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 recipe0130 RDI=10 %80 RDI=10 %1,220 RDI=60 %5,090 RDI: 60 %
Per 100 g010 RDI=1 %6 RDI=1 %100 RDI=5 %440 RDI: 5 %
Per person030 RDI=3 %20 RDI=3 %300 RDI=20 %1,270 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 11.10 €
  • Per person : 2.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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