Pineapple With Kirsch Syrup

Submitted by Dreamer in Ontario

"Tested Till Perfect by Canadian Living. Here's a delicious twist on the Swiss tradition of serving pineapple and kirsch at the end of a meal to aid digestion. Serve with steaming hot tea."

 

• Ready In: 20mins
• Ingredients: 3
• Serves: 8

ingredients

• 1⁄2 cup granulated sugar
• 1⁄3 cup kirsch or 1/3 cup orange juice
• 1 golden pineapple, peeled and cored

directions

1. In small saucepan, bring sugar, kirsch and 2 tbsp water to boil over medium-high heat, swirling to dissolve sugar.
2. Let cool. (You may make-ahead and refrigerate in airtight container for up to 2 days.).
3. Cut pineapple into bite-size pieces and place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.)
4. Add half of the syrup and toss.
5. Divide among dessert dishes; pass remaining syrup.

Reviews

[Elmotoo]

This is certainly very easy. The syrup was very alcoholy. Maybe I should have boiled it longer? I did use canned pineapple. I used juice instead of water in the syrup. When it was still strong after cooking, I added more juice. We liked it. My younger dd (12) LOVED it. I served it with whipped cream, lol. I think it would be a good ice cream topping. Made for Veggie Swap 3/13.