The Broads have insisted I share this recipe. It’s really a no-brainer!
Ananas aux Kirsch
Pineapple in Kirsch
(cherry brandy from Switzerland)
When the 8 Broads were planning our annual meeting/fun weekend, Debbie announced she would make raclette. I popped up and said I would make this dessert as it helps digestion of all the cheese.
A dessert could not be easier!
Pineapple in Kirsch
By Ellen Gutman ChenauxIngredients:
- 1 pineapple
- 2 tablespoons sugar
- 2-3 tablespoons of Kirsch (cherry brandy from Switzerland)
Instructions:
-
1 pineapple, trimmed and cut into bite-size pieces.
-
Place the pineapple in a bowl and sprinkle with 2 tablespoons sugar. Combine.
-
Add 2-3 tablespoons of Kirsch. Combine again.
-
Cover with plastic wrap. Store in refrigerator overnight or make it the day you are serving it.
-
Serve at room temperature.
Great to the last sip!