Pineapple in Ginger Rum Syrup |
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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own. Ingredients:
5 cups water |
1 cup sugar |
16 (1/8-inch-thick) rounds fresh ginger |
2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices |
1/3 cup dark rum |
Directions:
1. 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.
2. 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.
3. 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.
4. Pineapple in syrup can be made 1 day ahead and chilled, covered.
5. Cooks' note: Pineapple in syrup can be made 1 day ahead and chilled, covered.
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