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    Pineapple in Ginger Syrup

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    Pineapple in Ginger Syrup

    Bursting with Mexican flavour, pineapple and ginger make a refreshing dessert. Find our adult version at the bottom of the page.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes

    Serves: 4


    • 1 pineapple
    • 100 g golden caster sugar
    • Knob of root ginger, finely chopped
    • Juice of 1 lemon
    • 500ml Waitrose Seriously Creamy Madagascan Vanilla Ice Cream
    • Waitrose Belgian Chocolate Sauce, to serve (optional)


    1. Begin by preparing the pineapple. Using a large, serrated knife, slice off the top and bottom. Stand the pineapple upright and slice off the skin. Quarter the pineapple lengthways, then slice out the central core. Cut out any 'eyes', then cut each quarter into thick slices and place in a heatproof bowl.
    2. Place the sugar, ginger and 200ml water in a small pan and bring to a gentle simmer, stirring until the sugar dissolves. Remove from the heat and add the lemon juice
    3. Pour the warm syrup over the pineapple and leave to cool. Cover and chill until ready to serve, topped with the ice cream and a generous helping of chocolate sauce, if using.

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    Cook's tips

    For adults:
    To make this dish for adults, add 2-3 tbsp tequila to taste at the end of step 2, and use Waitrose Seriously Creamy Stem Ginger Ice Cream instead of vanilla.


    Average user rating

    3 stars