Pineapple with Kirsch Syrup

Author: Canadian Living

This is 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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2006

Ingredients

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

Method

In small saucepan, bring sugar, kirsch and 2 tbsp (25 mL) water to boil over medium-high heat, swirling to dissolve sugar. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Cut pineapple into bite-size pieces; place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.) Add half of the syrup; toss. Divide among dessert dishes; pass remaining syrup.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1 mg
  • Protein trace
  • Calories 115.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 25 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pineapple with Kirsch Syrup

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