Pineapple With Kirsch Syrup Recipes
PINEAPPLE WITH KIRSCH SYRUP
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.
Provided by Dreamer in Ontario
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In small saucepan, bring sugar, kirsch and 2 tbsp water to boil over medium-high heat, swirling to dissolve sugar.
- Let cool. (You may make-ahead and refrigerate in airtight container for up to 2 days.).
- Cut pineapple into bite-size pieces and place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.)
- Add half of the syrup and toss.
- Divide among dessert dishes; pass remaining syrup.
Nutrition Facts : Calories 104.9, Fat 0.1, Sodium 1.3, Carbohydrate 27.3, Fiber 1.6, Sugar 23.6, Protein 0.6
PINEAPPLE GELEE WITH KIRSCH AND WHITE WINE
This gelatin dessert has a unique and delicate flavor.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
- Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
- Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
- To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.
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