Valentine's Day Recipe: Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns
JBF EditorsJBF Editors
February 09, 2012
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.