| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1990 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plain yogurt |
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Cinnamon |
| 1 |
c |
Fresh pineapple chunks |
| 1 |
tb |
Dark rum |
INSTRUCTIONS
In a fine sieve let the yogurt drain, covered and chilled, for 40 minutes.
While the yogurt is draining, in a small saucepan combine the sugar, the
cinnamon, and 3/4 cup water and boil the mixture for 5 minutes. Stir in the
pineapple, simmer the mixture, covered, for 8 minutes, and transfer the
pineapple with a slotted spoon to a metal bowl. Boil the syrup until it is
reduced to about 1/2 cup, add the rum, and boil the syrup for 1 minute.
Pour the syrup over the pineapple and chill the mixture, set in a larger
bowl of ice and cold water.
Divide the yogurt cheese between 2 bowls and spoon the pineapple mixture
over it.
Serves 2.
Gourmet May 1990
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