PINEAPPLE-GINGER SYRUP
Mix syrup with seltzer water for a refreshing drink, or drizzle over yogurt, pancakes, or ice cream.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges for another use.
- Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.
PINEAPPLE IN GINGER RUM SYRUP
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.
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- Pineapple in syrup can be made 1 day ahead and chilled, covered.
PINEAPPLE & GINGER PAVLOVA
Pile whipped cream and charred pineapple on a meringue base to create a stunning dinner party dessert which you can make ahead
Provided by Katy Greenwood
Categories Dessert, Treat
Time 1h25m
Number Of Ingredients 20
Steps:
- Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
- Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
- While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
- When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.
- Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
- Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
- While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
- When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.
Nutrition Facts : Calories 493 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PINEAPPLE IN GINGER RUM SYRUP
This a great accompaniment to a baked ham or serve over ice cream or pound cake. I sometimes add maraschino cherries for color. This recipe can be cut in half.
Provided by aronsinvest
Categories Pineapple
Time 50m
Yield 10 , 10 serving(s)
Number Of Ingredients 5
Steps:
- Ginger should be (1/8-inch-thick) rounds fresh ginger.
- Pineapple should be: 2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices.
- 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.
- 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.
- 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.
- Pineapple in syrup can be made 1 day ahead and chilled, covered.
Nutrition Facts : Calories 139.8, Fat 0.1, Sodium 3.4, Carbohydrate 31.9, Fiber 1.3, Sugar 28.7, Protein 0.5
GINGER PINEAPPLE SPARKLING PUNCH
Categories Fruit Juice Punch Non-Alcoholic Ginger Picnic Wedding Lemon Lime Pineapple Summer Birthday Family Reunion Party Gourmet Drink
Yield Serves 10
Number Of Ingredients 13
Steps:
- Make ginger syrup:
- Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.
- Make punch:
- Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.
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