This pineapple ice cream topping has just one smart tweak: Campari, which adds a pleasant hint of bitterness.
Slideshow:Fruit Dessert Recipes
2 cups diced fresh pineapple
2 cups fresh pineapple juice
1 cup sugar
1 cup light corn syrup
Finely grated zest of 1 lemon plus 2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
2 teaspoons Campari
How to Make It
In a medium saucepan, combine all of the ingredients except the Campari and bring to a boil over high heat. Reduce the heat to moderate and simmer for 5 minutes. Stir in the Campari and cook, stirring occasionally, until the sauce is thick and shiny, about 10 minutes.
Remove from the heat and let cool completely, then refrigerate. Serve cold.
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