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| karenbarnaby.com / Fresh Pineapple with Lemon Grass & | |||
| Ginger Syrup | |||
Eat this as is for a low-fat dessert or add a scoop
of vanilla ice cream. The syrup makes a good base for fruit salads. Cantaloupe
and strawberry is a particularly good combination.
Serves 6
1/2 cup
sugar
120 ml
20
quarter-sized slices of fresh peeled ginger
20
2
stalks lemon grass, trimmed and coarse leaves discarded into 2-inch (5-cm) lengths
2
1 cup
water
240 ml
1/4 cup
sweet white dessert wine
60 ml
1
large, ripe pineapple
1
1 Tbsp.
coarsely chopped fresh mint
15 ml
In a small noncorrodible pot, combine the sugar, ginger,
lemon grass, water and dessert wine. Bring to a boil over high heat and
boil until reduced to 2/3 cup (165 ml), about 5 minutes. Remove from the
heat and cool.
Peel the pineapple. Quarter lengthwise, core and cut into 1/2-inch (1.2-cm) slices. Add the syrup to the pineapple and mix well. Refrigerate for up to 24 hours.
Spoon into wine glasses if desired. Sprinkle with mint and serve.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books