Pineapples in Ginger-Rum Syrup
Baking and Desserts • American
Description
Pineapples in syrup can be made in advance and stored in the refrigerator covered with plastic wrap for a day. In this case, they can be served chilled.
Ingredients
- Water 0 qt
- Sugar 5 oz
- Pineapple 2 pieces
- Dark rum 5 fl oz
- Grated Ginger Root 1 piece
Step-by-Step Guide
Step 1
Peel and slice two medium pineapples (approximately 1.5 kg each).
Step 2
Slice the fresh ginger root into small rounds (about 2 cm thick) and add it along with the sugar to a pot with water (using 1.2 liters of water for 10-15 pieces of ginger), bringing it to a boil over medium heat while stirring constantly.
Step 3
Once the sugar has dissolved, cook for an additional 3 minutes. Remove from heat, cover, and let sit for 10 minutes.
Step 4
Remove the ginger from the syrup and add the pineapple pieces. Cook over medium heat with the lid on, stirring occasionally, for about 6-8 minutes.
Step 5
When the pineapple pieces become translucent, remove them from the syrup with a slotted spoon and place them in dessert bowls or salad bowls.
Step 6
Continue to boil the syrup (approximately 10-15 minutes) until the liquid reduces to 480 ml. Then add the dark rum (80 ml or to taste) and let it simmer on low heat for another minute.
Step 7
Pour the finished syrup over the pineapples in the bowls and let cool at room temperature (about 45 minutes).
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