2 c. heavy cream, divided
2 sprigs rosemary
1 pineapple, peeled,cored and cut into 1" pieces
1 bottle Vouvray wine
2 c. sugar
pinch of salt
1 t. vanilla paste
1/2 t. chili paste
Place 1 c. of the cream into a saucepan with the rosemary. Bring to a boil, reduce heat and simmer for a few minutes. Pour into a container and refrigerate for a few hours or overnight.
Place the pineapple into another saucepan and add the wine, sugar, salt, vanilla and chili paste. Whisk to dissolve the sugar and bring to a boil over high heat. Reduce heat to low and allow pineapple to poach for 15 minutes. Pour into a container and refrigerate until ready to serve.
Remove the rosemary steeped cream from the refrigerator and remove all stems and large pieces of rosemary. Place the cream mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the second cup of cold heavy cream and whip until soft and creamy.
Divide the pineapple between 4 serving bowls. Drizzle with the syrup and top with a dollop of the whipped cream, Garnish with additional rosemary sprigs if desired.