Pineapple Topping with Vanilla and Rosemary

By Barbara LynchPublished: Dec 18, 2012

Yields:

1 c.

Prep Time:

30 mins

Total Time:

1 hr 15 mins

Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.

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Directions

1. Step 1Put pineapple with its juice, sugar, lemon juice, rosemary, and vanilla bean into a large pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, for 25 minutes. Using a slotted spoon, transfer pineapple to a rimmed baking sheet and set aside.
2. Step 2Bring remaining liquid to a boil again over medium-high heat, reduce heat to medium-low and simmer until syrupy and reduced to 1 cup, about 15 minutes. (Skim off and discard any foam from the surface, if needed.) Return pineapple to pot and continue to simmer until liquid is further reduced but mixture is still very juicy, about 10 minutes more. Discard rosemary and vanilla bean, set aside to let cool, and then transfer to jars. Store in the refrigerator for up to 2 weeks.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.