posted by Sue Freeman 07-28-99 9:03 AM
Pineapple Jalapeno Syrup
Source: Breakfast All Day by Edon Waycott
1/2 cup water
1/2 cup sugar
1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups)
2 large or 3 small jalapeno chilies, seeded and minced
1/4 tsp cayenne pepper
pinch of salt
Combine water and sugar in small saucepan and bring to boil over med. high heat. Cook for 3 minutes to dissolve, then set aside.
Puree pineapple in processor or blender and stir in sugar syrup and jalapenos. Season with cayenne pepper and salt. Store in non reactive container, covered, and in fridge for up to one week.
*NOTE: If that is too much cayenne pepper for you cut it back to taste. Serve with Cornmeal Crepes posted in archives.
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