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!