Pineapple Ginger Syrup Recipes

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PINEAPPLE-GINGER SYRUP



Pineapple-Ginger Syrup image

Mix syrup with seltzer water for a refreshing drink, or drizzle over yogurt, pancakes, or ice cream.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 3

1 large pineapple, washed and dried
1 3-inch piece fresh ginger, thinly sliced
1 cup sugar

Steps:

  • With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges for another use.
  • Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.

ORANGE PINEAPPLE SYRUP



Orange Pineapple Syrup image

Crushed pineapple and orange marmalade add citrusy flair to this syrup. It'll make plain pancakes, waffles or French toast extra special.-Lorrie McCurdy, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/4 cup crushed pineapple
2 tablespoons orange marmalade
1 teaspoon maple flavoring

Steps:

  • In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.

Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.

PINEAPPLE IN GINGER RUM SYRUP



Pineapple in Ginger Rum Syrup image

Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own.

Yield Makes 10 servings

Number Of Ingredients 5

5 cups water
1 cup sugar
16 (1/8-inch-thick) rounds fresh ginger
2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices
1/3 cup dark rum

Steps:

  • Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
  • Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
  • Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
  • Pineapple in syrup can be made 1 day ahead and chilled, covered.

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