Pineapple Compote With Rum at Benjamin Schaffer blog

Pineapple Compote With Rum. Fresh pineapple chunks are stewed and poached in a skillet on the stove then flavoured with cinnamon, cloves, rum, sherry and grand marnier. Bring to a boil, then simmer for 5 minutes. Slightly puree to a consistency you desire. Combine sugar, water or pineapple juice, lemon juice, and vanilla bean in a sauce pan. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Bring to a simmer, add the pineapple and stir until well mixed. Add the pineapple, cover and cook 5 minutes or until the pineapple is tender. Add sugar, rum, lime zest, juice, and mint. Using a perforated spoon, remove pineapple from syrup. The versatile compote is livened up with a little vanilla essence and you can even. Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake. Squeeze the lemon juice into the pan and stir to combine. Each season brings different fruit, so the layers keep growing and the flavor keeps developing. Put in refrigerator and let cool completely. Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat.

Slightly puree to a consistency you desire. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Fresh pineapple chunks are stewed and poached in a skillet on the stove then flavoured with cinnamon, cloves, rum, sherry and grand marnier. Put in refrigerator and let cool completely. Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Remove compte from bag (s) and put in food processor. Add sugar, rum, lime zest, juice, and mint. Each season brings different fruit, so the layers keep growing and the flavor keeps developing. Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake. Using a perforated spoon, remove pineapple from syrup.

Dole NZ Spiced Pineapple Compote

Pineapple Compote With Rum Bring to a boil, then simmer for 5 minutes. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Add the pineapple, cover and cook 5 minutes or until the pineapple is tender. Using a perforated spoon, remove pineapple from syrup. Put in refrigerator and let cool completely. Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake. Bring to a boil, then simmer for 5 minutes. Fresh pineapple chunks are stewed and poached in a skillet on the stove then flavoured with cinnamon, cloves, rum, sherry and grand marnier. Add sugar, rum, lime zest, juice, and mint. Combine sugar, water or pineapple juice, lemon juice, and vanilla bean in a sauce pan. It starts with preserved pieces of fruit that have been soaking in rum for months, to which other fruits are added in the summer and early fall. Slightly puree to a consistency you desire. Squeeze the lemon juice into the pan and stir to combine. Each season brings different fruit, so the layers keep growing and the flavor keeps developing. Remove compte from bag (s) and put in food processor. Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat.