Pineapple in Spiced Rum and Red Wine Syrup

A refreshing and intoxicating dessert with slices of fresh or canned pineapple floating in lots of rum and red wine syrup that is spiced with a little star anise and cinnamon. This is an excellent way to end a meal.

Wine Recommendation: try a Muscat Wine. See The Mixed Case for details.

Pineapple in Spiced Rum and Red Wine Syrup

Portions: 4-6 portions

Preparation: 10 minutes

Cooking: 30-40 minutes

Ingredients

Syrup

  • 500ml red wine
  • 300g caster sugar
  • 6 stick star anise
  • 1 3cm piece of fresh ginger
  • 1 cinnamon stick
  • 60-100ml white rum (dependent on taste)

Pineapple

  • 1 pineapple, peeled, centre core removed and sliced into rings

Method

  1. Syrup: Place the red wine, caster sugar, star anise, ginger and cinnamon. in a saucepan and bring it to the boil, then reduce to a simmer and leave it to cook for 30 minutes, so that the sugar has dissolved and the wine has reduced slightly. Remove the syrup from the heat, stir in the rum and serve it hot or cool it and refrigerate it in a covered container to serve it cold.
  2. To Serve: Distribute the pineapple slices among 4-6 bowls. Remove the ginger and cinnamon. form the syrup and pour it over the pineapple in the bowls. Garnish each serving with 1 star anise. Serve.