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Method:
Remove all the rind from the pineapple,
then cut the fruit into six or eight slices. Cut out any thick central
core. Place with any juice in a shallow heatproof serving dish. Put
the water and sugar in a saucepan and heat gently, stirring, until the
sugar has dissolved. Bring to the boil and boil for 2 minutes. Stir in
the kirsch and pour while still hot over the pineapple. Leave until
cold, then chill. Serve with creme fraiche.
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