Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 1/2 cups water
3/4 cup sugar
3 cinnamon sticks, broken in half
3 1/4-inch-thick slices peeled fresh ginger
1 1/4-inch-thick slice fresh lemon
1 large pineapple (about 4 1/2 pounds), peeled, cut lengthwise into 8 wedges, cored, cut crosswise into 3/4-inch-thick pieces
Preparation
Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
