2000s Recipes + Menus
Pineapple in Ginger Rum Syrup
Serves10
- Active time:25 min
- Start to finish:1 3/4 hr (includes cooling)
April 2007
Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake but also makes a satisfying light dessert on its own.
- 5 cups water
- 1 cup sugar
- 16 (1/8-inch-thick) rounds fresh ginger
- 2 pineapples (about 3 lb each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices
- 1/3 cup dark rum
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Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
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Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
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Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
Cooks’ note: Pineapple in syrup can be made 1 day ahead and chilled, covered.
- Keywords
- southern accents,
- easter,
- southern u.s.,
- fruit,
- alexis touchet
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