This is a very dynamic syrup which can be used in a lot of ways. I love to drizzle it on my pancakes, crepes, sweet loaves like my Pineapple-Coconut Loaf and cakes like my piña colada cake. I also mix it with my Buttercream Frosting to make Pineapple Buttercream. It is easy to make and is filled with a lot of pineapple goodness.
(1) 1 Pineapple
(1) 1 Cup of Water
(3) 1/2 Cup of Sugar (You can add more if you like)
(4) You can add some alcohol to it. But this is optional.
(1) Peel, core and cut pineapple into large cubes.
(2) Place pineapple in food processor and process until smooth.
(3) Line a sieve with cheesecloth and pour the processed pineapple into the sieve. Add the water. The water aids with the straining of the pineapple. Without it, it will take a very long time to strain.
(4) Place strained pineapple along with sugar into a small sauce pan and boil. The cooking duration will depend on how juicy the pineapple is and how thick you want the syrup to be. It can take anywhere between 30 minutes to 45 minutes. It some times boils over, so you have to be vigilant and regulate the heat as needed. Some foam forms on top of the syrup as it cooks, this is normal. This form will disappear as the syrup thickens. If it bothers you much, you can skim it from the top of the syrup as it boils.
(5) The syrup thickens as it cools, so take this into consideration when cooking. If adding alcohol (Brandy, Rum. Tequila, Grand Manier, et cetera), do so as soon as you take the syrup off the heat source. Allow the syrup to cool before using. Left over syrup should be kept in the fridge. It can keep for a couple of months in a sealed jar. Enjoy.
Try this syrup in my pina colada cake. Recipe here.