Pineapple In Caramel Syrup
|Ripe pineapple||1 Large|
|Ground vanilla||1 Teaspoon|
|Superfine caster sugar||5 Ounce|
|Fresh lemon juice||2 Tablespoon|
|Kirsch||1⁄4 Cup (4 tbs)|
Cut off the ends of the pineapple.
Put the pineapple on a board and peel from top to base with a large knife.
Cut out the eyes with a small pointed knife.
Slice the pineapple crosswise and cut out the core.
Cut each slice into 6-8 pieces.
Put the fruit in a serving dish and sprinkle with the ground vanilla.
Put the sugar in a bowl and add 1/4 cup (4 tablespoons) of water.
Microwave, uncovered, on HIGH for 6-7 minutes, depending on the size of the bowl.
As soon as the sugar turns pale gold, remove from the oven with oven gloves: it should not brown too deeply.
Add 3 (2) tablespoons of hot water, taking care to avoid splashing.
Wait several seconds until it stops boiling, then add the lemon juice and Kirsch.
Stir well and pour gradually over the pineapple chunks.
Refrigerate for at least 2 hours.