2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced)
1 cup brown sugar
1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced
1 to 2 cinnamon sticks
Coconut or Vanilla Ice cream for serving
If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.
Cook's Note: Add some lime and fresh cilantro leaves for a delicious savory compote, perfect for serving with roast pork or grilled chicken.
Copyright (c) 2007 Television Food Network, G.P. All rights reserved
![]("/food/images/spacers/spacer.gif"){kind=spacer}
