Ciperines Pineapple Ginger Compote
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large pineapple, fresh
- 20 g iner, fresher
- 80 g suar
- 300 ml orange juice, freshly squeezed
- 1 teaspoon cornstarch
- some cold water to stir
- 3 tablespoon rum
Print Recipe
Pin Recipe Instructions
- Peel the pineapple generously, cut eighths lengthways, cut out the hard stalk. Cut the wedges into approx. 1 cm cubes. Peel the ginger and finely dice or chop it.
- Caramelize the sugar in a saucepan until light brown. Add the ginger and deglaze with orange juice. Simmer over a low heat for 3 - 4 minutes until the sugar has dissolved.
- Mix the starch with a little cold water and use it to bind the brew. Add the pineapple pieces, bring to the boil briefly, remove from the hob and carefully stir in the rum.
- Let cool down. The compote goes well with chocolate desserts such as mousse, sorbet, cakes.
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