Vanilla-Poached Pineapple
['1 large extra-sweet pineapple', '1 vanilla bean, split lengthwise', '4 cups dry white wine', '1/3 cup Grand Marnier', '1/3 cup packed light brown sugar', '1 (2-to 3-inch) piece of cinnamon stick', '1 Turkish or 1/2 California bay leaf', '2 cloves', '1 1/2 tablespoons granulated sugar', 'Accompaniment: vanilla ice cream']
Peel pineapple, then quarter lengthwise. Cut out core, then cut each quarter lengthwise into 4 pieces (for a total of 16).
Scrape seeds from vanilla bean into a 12-inch heavy skillet with tip of a paring knife, then add pod, wine, Grand Marnier, brown sugar, cinnamon stick, bay leaf, cloves, and a large pinch of salt. Bring to a boil, stirring until sugar has dissolved.
Add pineapple to wine mixture and return to a boil. Remove from heat. Cool pineapple in liquid, about 1 hour. Transfer pineapple with a slotted spoon to a 4-sided sheet pan, then boil liquid until reduced to about 2/3 cup, about 35 minutes.
Preheat broiler.
Sprinkle pineapple with granulated sugar, then broil 3 to 4 inches from heat until slightly caramelized and lightly charred in spots, 10 to 15 minutes (watch carefully and remove any pineapple that colors more quickly). Serve drizzled with syrup.
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