| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 1 | Servings | ||
INGREDIENTS
| 1 | Ripe pineapple; top removed and base trimmed | |
| 1/3 | c | Maple syrup |
| 2 | tb | Lemon juice |
| 2 | tb | Kirschwasser; (cherry brandy) OPTIONAL |
| 1 | c | Ripe strawberries; washed, hulled and cut lengthwise into thin slices |
INSTRUCTIONS
Halve the pineapple lengthwise, cut of the skin (removing all brown areas) with a sharp knife and cut out and discard the core. Place the prepared halves, cut side down on a cutting board and cut them crosswise into 1/2" slices. Arrange half the slices in a 6 cup gratin dish. Combine the maple syrup, lemon juice and kirschwasser, if using, in a small bowl. Mix in the strawberries and spoon half the mixture evenly over the pineapple slices. Arrange the remaining pineapple slcies on top and spoon on the res t of the berry mixture. Cover and let marinate for a few hours or overnight in the refrigerator. Serve in deep dessert dishes. 125 cal. .06 g fat NOTES : From Jacques Pepin's Simple and Healthy Cooking Posted to recipelu-digest Volume 01 Number 507 by lbrandau <lbrandau@intrnet.net> on Jan 12, 1998
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