“I’ve never been keen on pineapple,” food editor Paul Grimes admits, “so I challenged myself to make a pineapple dessert that I would actually like.” Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. With vanilla and a cidery syrup, this dessert feels at once wintery and light. Just as refreshing is a beautiful salad of oranges and slightly bitter endive and escarole, which rounds out a buffet of rich party bites.
- keywords
- winter holidays
- drinks
- spirits
- hors d'oeuvres
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