Pineapple With Kirsch Syrup Recipes

Steps:

• Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
• Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
• Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
• To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.

Steps:

• In small saucepan, bring sugar, kirsch and 2 tbsp water to boil over medium-high heat, swirling to dissolve sugar.
• Let cool. (You may make-ahead and refrigerate in airtight container for up to 2 days.).
• Cut pineapple into bite-size pieces and place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.)
• Add half of the syrup and toss.
• Divide among dessert dishes; pass remaining syrup.

Steps:

• Combine the fruit and syrup in a large food-safe container and refrigerate for 72 hours. Strain the syrup and discard the pineapple. Fill a labeled squeeze bottle for easiest use. The syrup will keep for 7 days, refrigerated.

Steps:

• Slice pineapple and stack the slices on a plate.
• Serve with the confectioners' sugar and a decanter of kirsch.