Fresh Pineapple Syrup Recipes

FRESH PINEAPPLE SYRUP

Fresh Pineapple Syrup image

Pineapple syrup is a very simple affair and a tasty sweetener made for use in the Pisco Punch (page 116). The flavor experience is different from using juice or fruit, because although it is clean, it picks up much of the vegetal characteristics of the pineapple. This syrup has many applications and can substitute for simple syrup to add more depth in tropical cocktails.

Yield makes 1 quart

Number Of Ingredients 2

Ingredients

2 cups fresh pineapple cubes
1 quart simple syrup (page 154)

Steps:

Combine the fruit and syrup in a large food-safe container and refrigerate for 72 hours. Strain the syrup and discard the pineapple. Fill a labeled squeeze bottle for easiest use. The syrup will keep for 7 days, refrigerated.

FRESH PINEAPPLE POACHED IN CINNAMON SYRUP

Fresh Pineapple Poached in Cinnamon Syrup image

Provided by Ed Behr

Categories Fruit Dessert Poach Pineapple Summer Cinnamon Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups water
3/4 cup sugar
3 cinnamon sticks, broken in half
3 1/4-inch-thick slices peeled fresh ginger
1 1/4-inch-thick slice fresh lemon
1 large pineapple (about 4 1/2 pounds), peeled, cut lengthwise into 8 wedges, cored, cut crosswise into 3/4-inch-thick pieces

Steps:

Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

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