Impress Your Sweetie with Tasty Valentine’s Ideas
Decadent pineapple meets a sweet reduced Riesling syrup to compliment the perfect romantic dessert just in time for Valentine’s Day. Indulge in homemade rosemary whipped cream, or learn a quick version to make your own variation for a creamy topping that will perfectly impress those who dare to try a bite of this special dessert.
Rosemary Whipped Cream:
- 2 cups heavy cream
- 3 sprigs rosemary, plus more for garnish
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Riesling Poached Pineapple:
- 1 Chestnut Hill Farms Perfect Pineapple, peeled, cored, and cut into 1-inch squares (watch video how!)
- 1 750-milliliter bottle dry Riesling
- 2 cups sugar
- 1 vanilla bean, split and scraped
- 1/2 teaspoon kosher salt
- 1 teaspoon black peppercornd
- Rosemary leaves, for garnish
Part 1: Rosemary Whipped Cream
Whipped Cream: Start by combining the heavy cream and the rosemary sprigs in a small saucepan. Bring the cream to a boil over medium heat. Once it reaches a boil, reduce the heat to low and allow the cream to simmer gently for 3 to 5 minutes. Pour the cream and rosemary into a container, cover and refrigerate overnight.
Following, strain the rosemary from the cream and discard the sprigs. Using a handheld mixer or stand mixer, whip the cream into soft peaks. Add the powdered sugar and vanilla extract. Continue whipping until the cream reaches stiff peaks. Reserve in the refrigerator until needed.
Don’t have time to whip up the homemade stuff? Store bought whipped cream can be utilized instead if time is tight. Just whip rosemary simple syrup into the store bought whipped cream and enjoy.
Part 2: Poached Pineapple
To poach your Perfect Pineapple, first cut the pineapple into chunks, and then place the pieces in a medium-sized saucepan. Slowly add the Riesling, sugar, vanilla bean pod and seeds, and salt. Whisk to dissolve the sugar. Optional: Wrap and tie the black peppercorns in cheesecloth and add the sachet to the pot. Place the pan over high heat and bring the wine to a boil. Once boiling, immediately reduce the heat to low. Poach the pineapple for 12 to15 minutes. Strain the pineapple and reserve the liquid. Refrigerate the pineapple until needed.
With the remaining sauce: pour the strained poaching liquid into a saucepan and bring to a simmer over high heat. Simmer until it has reduced by slightly more than half and is thick and syrupy, about 10 to 15 minutes.
To serve, place about a half a cup of poached pineapple into a chilled bowl or parfait glass. Drizzle each serving with a tablespoon of the reduced poaching liquid. Top each dish with a generous dollop of the infused whipped cream. Garnish with rosemary leaves and enjoy!
Original Recipe by The James Beard Foundation