| 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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