Active Time

　　25 min

　　Total Time

　　1 3/4 hr

　　Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own.

　　

Ingredients

Makes 10 servings

　　5 cups water

　　1 cup sugar

　　16 (1/8-inch-thick) rounds fresh ginger

　　2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices

　　1/3 cup dark rum

　　

Step 1

Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.

　　

Step 2

Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.

　　

Step 3

Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.

　　

Step 4

Pineapple in syrup can be made 1 day ahead and chilled, covered.

　　Cooks' note:

　　Pineapple in syrup can be made 1 day ahead and chilled, covered.