Use leftover pineapple syrup to drizzle over ice cream or mix into a boozy shake spiked with rum or tequila.
1/2 cinnamon stick
1 cup sugar
4 ounces water
1/4 split vanilla bean
2 1/2 cups chopped fresh pineapple
How to Make It
In a small skillet, toast the cinnamon stick until fragrant. In a small saucepan, combine sugar, water, vanilla bean and the toasted cinnamon. Cook without stirring until a light amber caramel forms, about 5 minutes. Reduce the heat and add the chopped fresh pineapple. Simmer over moderately low heat until the pineapple softens, about 8 minutes. Discard the cinnamon stick and vanilla bean. Let the pineapple mixture cool slightly, then carefully pour into a blender and puree until smooth. Strain the syrup into a jar and let cool. Cover and refrigerate for up to 2 weeks.
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