1 inch piece stem ginger, plus 3 tbsp of
the syrup
Method :
Peel and slice the pineapple, arrange in a
serving dish and scatter the coconut slivers on top. Place the pineapple
juice and coconut liqueur in a saucepan and heat gently. Thinly slice
the stem ginger and add to the pan along with the ginger syrup. Bring
just to the boil and then simmer gently until the liquid is slightly
reduced and the sauce is fairly thick. Pour the sauce over the pineapple
and coconut, leave to cool, then chill before serving.
Serves 4
This refreshing dessert can also be made
with vacuum-packed pineapple. This makes a good substitute, but fresh is
best.
