Pineapple Syrup
If you’re using pineapple for juice or an infusion, this is a great way to use the core and rind of the fruit. Try subbing it in for other syrups in your favorite templates.
INGREDIENTS
Core and rind of 1 pineapple
½ cup demerara sugar
½ cup white sugar
Yield: about ¾ cup
Cut top, bottom and rind off pineapple. Compost the top and bottom. Now core the pineapple. (Use fleshy fruit for the Pineapple Rum recipe or for juicing.) Now, cut the rind and core into small pieces, about 2 inches each. You should have about 3 cups worth, loosely packed. Place in a nonreactive bowl. Add demerara and white sugars and mix thoroughly. Let sit for 10-12 hours, agitating every couple hours if possible, in a cool place. (Note: the fridge is too cold. We need the sugar to draw out of the fruit’s juices.) After 10-12 hour period, strain through a fine mesh strainer over a bowl. This should yield about ¾ cup syrup. The sugar should be dissolved. If not, you can heat the syrup on very low heat in a saucepan to dissolve completely. Do not heat more than necessary. Let cool before use.