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.
The pineapple sauce can be refrigerated for up to 2 weeks.
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