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Ingredients
- 1 x Ripe pineapple, top removed and base trimmed
- 1/3 c. Maple syrup
- 2 Tbsp. Lemon juice
- 2 Tbsp. Kirschwasser, (cherry brandy) OPTIONAL
- 1 c. Ripe strawberries, washed, hulled and cut lengthwise into thin slices
Directions
- Halve the pineapple lengthwise, cut of the skin (removing all brown areas)
- with a sharp knife and cut out and throw away the core. Place the prepared halves, cut side down on a cutting board and cut them crosswise into 1/2" slices. Arrange half the slices in a 6 c. gratin dish.
- Combine the maple syrup, lemon juice and kirschwasser, if using, in a small bowl. Fold in the strawberries and spoon half the mix proportionately over the pineapple slices. Arrange the remaining pineapple slcies on top and spoon on the res t of the berry mix. Cover and let marinate for a few hrs or possibly overnight in the refrigerator. Serve in deep dessert dishes. 125 cal.
- NOTES : From Jacques Pepin's Simple and Healthy Cooking
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 355 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 522mg | 15% |
| Total Carbs 91.23g | 24% |
| Dietary Fiber 3.6g | 12% |
| Sugars 75.82g | 51% |
| Protein 1.3g | 2% |
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