Pineapple With Kirsch Syrup Food

PINEAPPLE WITH KIRSCH SYRUP

Pineapple With Kirsch Syrup image

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

Ingredients

1/2 cup granulated sugar
1/3 cup kirsch or 1/3 cup orange juice
1 golden pineapple, peeled and cored

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

HONEY-ROASTED PINEAPPLE WITH GREEK YOGURT

Honey-Roasted Pineapple with Greek Yogurt image

For this super simple, low-fat dessert, we roasted pineapple to intensify its sweetness, then ran it under the broiler for a rich, caramelized finish.

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Juice of 2 oranges (1/2 cup)
1/4 cup honey
1 vanilla bean, split and scraped
1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
One 7-ounce container 2 percent Greek yogurt

Steps:

Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.
Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)
Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.
Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.
The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.
Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.

Nutrition Facts : Calories 230 calorie, Fat 1 grams, SaturatedFat 0.5 grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 55 grams, Fiber 2 grams, Protein 5 grams, Sugar 50 grams

PINEAPPLE GELEE WITH KIRSCH AND WHITE WINE

Pineapple Gelee with Kirsch and White Wine image

This gelatin dessert has a unique and delicate flavor.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

Vegetable-oil cooking spray
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple), substitute 3 cups canned pineapple juice
1 cup kirsch (cherry brandy)
1 1/2 cups sugar
7 tablespoons unflavored gelatin
3 cups white or sparkling wine
3 tablespoons fresh lime juice, strained

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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