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The Salty Dog's Blog

Pinapple Marinated in Honey and Lemon Syrup

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by Chef Didi Davis from A Fresh Look at Saucing Foods

Serves 4

To vary the dish, add a few fennel seeds, ground black pepper, red chile flakes, or chopped fresh tarragon to the syrup. 1 pineapple, peeled, eyes removed, quartered lengthwise, core removed.

Honey and Lemon Syrup
Makes about 1 1/2 cups
1 cup honey
1/3 cup lemon juice
didi davis food Lemon Sugar

Slice pineapple quarters crosswise into 1/4-inch pieces. Place them in a bowl and set aside. Bring the honey and lemon juice to a boil. Pour the mixture over the fruit, toss it well, and let the fruit steep until the marinade has cooled to room temperature. Cover the dish and marinate the fruit in the refrigerator for between 2 and 4 hours, tossing 2 times an hour. Serve in bowls with the syrup. Top with whipped cream if you like. Sprinkle didi davis food Lemon Sugar generously over the fruit.

© 2010 Salt Traders

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