Ingredients
- •1 ripe pineapple, peeled, cored, and cut into 6 rings
- •½ cup packed light brown sugar
- •4 tbsp unsalted butter
- •1 tsp vanilla extract
- •¼ tsp ground ginger
- •Pinch of kosher salt
- •8 maraschino cherries (optional, for upside-down cake)
Instructions
Cook the butter in a small saucepan over medium heat, swirling, until it turns golden brown and smells nutty, 3–4 min.
Remove from heat and stir in brown sugar, vanilla, ground ginger, and salt until the sugar dissolves.
Let the mixture cool until just warm, not hot, about 5 min.
Place pineapple rings in a vacuum-seal bag in a single layer.
Pour the brown butter syrup over the rings, distributing evenly.
Vacuum seal on the gentle setting or use water displacement.
Preheat sous vide bath to 152°F (67°C).
Submerge bag and cook for 1 h.
Remove bag and gently pour contents into a strainer over a bowl.
Reserve the syrup separately.
For upside-down cake, arrange the warm pineapple rings in a buttered 9-inch cake pan, place a cherry in the center of each ring, drizzle with 3 tablespoons of the reserved syrup, and pour your favorite cake batter on top before baking.
For pancakes or waffles, arrange the warm rings on top and drizzle with the syrup as a topping.
For ice cream sundaes, simply place a ring in a bowl, top with ice cream, and spoon over the syrup.
Notes
- •The brown butter is what separates this from ordinary canned pineapple topping
- •Cool the butter syrup before bagging—too hot and it will partially cook the fruit unevenly
- •The reserved syrup keeps for 2 weeks refrigerated and is excellent in cocktails
- •This method also works beautifully with mango or peaches