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Valentine's Day Recipe: Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

JBF Editors

February 09, 2012


Riesling-poached pineapple

Looking for an alternative to chocolate overload this Valentine's Day? Try this light and refreshing dessert from Denver-based chef Matt Selby. Cubes of pineapple are gently cooked in a sweet mixture of sugar, vanilla, and Riesling, whose high acidity plays nicely with the fruit's intense tanginess. An earthy rosemary-infused whipped cream and a pinch of lightly crushed pink peppercorns add depth to this elegant and floral dish. Get the recipe here.