Thursday, 27 October 2016

Ginger up your pineapple

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Pickled Pineapple

225g tin pineapple slices (unsweetened preferably); 1 tblspn brown sugar; 4 black peppercorns; 2 cloves; 1 cm stick cinnamon or ¼ tspn powdered cinnamon; 2 tblspn wine vinegar; 3 tblspn grated ginger; pinch of salt

Drain pineapple slices and put them aside. Measure pineapple juice and make up to 150ml with cold water. Boil juice with rest of ingredients. If using sweetened pineapple, omit sugar. Add pineapple slices after 10 minutes wither whole or cut in chunks. Boil for further 10 minutes. Remove pineapple with slotted spoon. Place in shallow bowl. Discard cloves and peppercorns. Continue boiling liquid until syrupy. Pour over pineapple and chill. Serve with cold meats, hams and fish.

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