Wednesday, January 25, 2006

Fruity Snack/Dessert

This was hidden in another recipe post from a few months back, I've served this a few times at my place and have had multiple requests for it. So instead of having it hidden, here it is out in the open.

Pineapple and Kiwi with a Simple Ginger-Lime Syrup

Quantities are rough estimates based on quantities:

*1 whole fresh pineapple, most markets have them prepped already for you in the produce section, this works prefectly well!
*A few kiwis, peeled and sliced
*a handful of Toasted, shredded coconut (optional)
*2 limes, both zested and both juiced
*1 inch chunk of ginger, smashed
*one cup of sugar
*one cup of water

Combine sugar, water, ginger, and lime juice in a sauce pan and bring to simmer until sugar is dissolved. When the sugar is dissolved, remove from heat and throw in the lime zest. Allow to cool. Remove the chunk of ginger.

Arrange the fruit on a large, deep platter or in a large bowl, drizzle the syrup over the top and garnish with the toasted coconut.


DID YOU KNOW, that coconut can be spelled coconut and cocoanut? At least according to the American Heritage Dictionary, Fourth Edition.

7 comments:

Lady Brandenburg said...

I do love this - and successfully made it for a brunch one time - if I can make it, anyone can make it!

Lady Brandenburg said...
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Lady Brandenburg said...
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Lady Brandenburg said...

Sorry for the two "comment deleted" things - I need to proofread before I post!

PS - I made pesto the other night, it turned out pretty darn well, so thanks for your suggestions. I used the same really good (expensive) olive oil that I used for the bruschetta I made last Saturday - I swear it makes a difference in the taste. Used fresh grated parm and some other white, dry cheese leftover from Saturday night. Used almonds because that's all I had on hand - couldn't taste them, so next time I will do pine nuts. I put it on rotini pasta so the pesto could get caught in all the crevices. Yum. Though there may be room for improvement.

I think you said your pesto recipe was also "hidden" - maybe you can post it separately? Thanks!!

Bruschetta for 16 people: I did 20 roma tomatoes, 1 and 3/4 cups basil, 2/3 cup olive oil, salt to tast, and about 5 garlic cloves (. I marintated for 3 hours, put it in the fridge, for about half that time, then brought to room temperature for the party. Put olive oil and salt and pepper on slices of baguette bread and put them on the grill - grilling really made the bread taste yummy!!

ScottE. said...

The pesto I thought was hidden was actually just prepared pesto...I don't have a post on the blog yet.

I'd be interested in a blind taste test with exact pestos with A) pine nuts and B) almonds. I'm not sure I wouldn't necessarily notice a difference and if not, then it might be more affordable to use the toasted, slivered almonds...but who knows?

Thanks for the notes on the bruschetta? Do you still have the email I forwarded to you with variations? I can post that up front, make it easier for folks to find.

Chilefire said...

Ohhh... The Almond / Pine Nut dilemma... Almonds are a reasonable replacement, but eat the pesto right away! I find that they bitter the pesto after a couple of days in the fridge.

I make a nice cilantro and ginger pesto (I need to post this recipe on chilefire!)and with that I use cashews. I could go on and on about cashews, what a neat nut. Yummy in pesto, a bit more expensive than the almonds, but they won't bitter the pesto for what it is worth. To lower the cost a bit more you can get the cashew pieces - they cost a couple of bucks less, and since they are going to get ground up anyway...

ScottE. said...

Chilefire: That sounds really interesting....Ginger-Cilantro-Cashew....but really I can't stop laughing...you said "Neat Nut." I'm really punchy this afternoon.

But you do make a good point about rancidity and nuts. Uh hum! *cough*

Heat, salt and oils can cause the nuts to go bad more quickly. Store in low temperatures and in air-tight containers. General rule of thumb, 6 weeks or less once "opened" before they start to go. If you the follow the food police rules, the nuts can maintain their freshness for up to two years. (air tight, cool, dry)