Surviving Christmas
Braised Pineapple with Ginger & Vanilla (SERVES 8) An old favourite. A particularly happy marriage of flavours.
INGREDIENTS 2 ripe pineapples 100g fresh ginger 2 vanilla pods 250ml ginger wine (Crabbie’s or Stones)
METHOD Peel the pineapple and cut down the length of the fruit into slices so that you have 6 long, fattish portions. Peel the ginger and cut into matchsticks. Stick the ginger matchsticks into the slices of pineapple, 4 to 6 sticks per slice. Cut the vanilla pods down the middle. Put the vanilla pods into a large frying pan. Lay the slices of pineapple flat in the pan. You may need to do this in batches. Pour the ginger wine over the pineapple, place over a low heat and cook until the pineapple is soft. Serve hot or warm with the cooking juices poured over.
Gewürztraminer Gewürztraminer is so beautifully rich and exotic, I cannot think of a bottle I would rather have with this pudding. Will Wrightson, senior sales assistant, Berry Bros. & Rudd
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