Pineapples in ginger-rum syrup
10 servings
105 minutes
Pineapple in ginger-rum syrup is an exquisite dessert that embodies the spirit of exoticism and the warm aroma of spices. This combination of sweet pineapple, spicy ginger, and rich dark rum creates a harmony of flavors that delights from the very first bite. Historically, such desserts are popular in American cuisine, where experimenting with fruits and flavored syrups is loved. Pineapples become tender and translucent as they soak in a thick caramel syrup with light spicy notes. This dessert is perfect for concluding a dinner, either as a standalone dish or paired with ice cream. It can be served warm to experience the depth of flavor or chilled to enjoy its refreshing sweetness. This treat beautifully conveys the atmosphere of sunny islands and celebration, making each day a little brighter.
1
Peel and slice two medium pineapples (about 1.5 kg each).
- Pineapple: 2 pieces
2
Slice fresh ginger root into small circles (about 2 cm thick) and add it with sugar to a pot of water (5 cups of water for 10-15 pieces of ginger), bring to a boil over medium heat, stirring constantly.
- Fresh ginger: 1 piece
- Sugar: 1 glass
- Water: 5 glass
3
Once the sugar dissolves, cook for another 3 minutes. Remove from heat, cover with a lid, and let it sit for 10 minutes.
4
Remove ginger from the syrup and add pineapple pieces. Cook over medium heat with the lid on, stirring occasionally, for about 6-8 minutes.
- Pineapple: 2 pieces
5
When the pineapple pieces become translucent, remove them from the syrup with a slotted spoon and place them in dessert bowls or salad dishes.
6
Continue to boil the syrup for about 10-15 minutes until the liquid reduces to 2 cups. Then add dark rum to the syrup (one-third of a cup or to taste) and let it simmer on low heat for another minute.
- Dark rum: 0.3 glass
7
Pour the prepared syrup into bowls with pineapples and let it cool at room temperature (about 45 minutes).