Pineapple with Kirsch Syrup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 115115 cal |
| pro | 00 pro |
| total fat | 00 total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 25 g25g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 1 mg1mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit C | 5555 vit C |
| folate | 55 folate |
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.
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/3 cup kirsch 1/3 cup kirsch or orange juice
- 1 golden pineapple , peeled and cored1 golden pineapple, peeled and cored
Preparation
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.
Source : Canadian Living Magazine: March 2006
- Keywords : Pineapple; Orange juice; Sugar; Dessert; Boil; Make-Ahead;
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