Pineapple with Reduced Ginger Drizzle & Toasted Coconut

(WTNH) - Cookbook author Abby Dodge prepares pineapple with reduced ginger drizzle and coconut.

A former pastry chef, Abby Dodge is a widely respected baking expert as well as a popular food writer and instructor.

She studied in Paris at La Varenne and is the author of eight cookbooks, including Desserts 4 Today (Taunton Press, 9/2010) and The Weekend Baker, an IACP Cookbook Award Finalist. Her recipes and articles have appeared in more than six dozen cookbooks, publications, blogs and websites.

A contributing editor to Fine Cooking magazine, Abby’s recipes have also graced the covers of Bon Appetit magazine. She’s a regular guest on TV and radio and blogs about desserts, recipes and life on her site www.abbydodge.com.

Abby's ninth book "Mini Treats & Hand-Held Sweets ~100 Delicious Desserts to Pick Up and Eat" is due out in September of this year.

Sliced Pineapple with Reduced Ginger Drizzle and Toasted Coconut
Serves 4

Ingredients:
3/4 cup granulated sugar
fresh ginger one 2-inch piece(2 ounces), peeled and very thinly sliced
1 fresh whole pineapple
1/3 cup sweetened shredded coconut, toasted

Directions:
1. Put the sugar, 1 cup water, and the ginger slices in a small saucepan. Cook over medium heat until boiling. Reduce the heat to medium low and simmer, stirring occasionally, until syrupy and reduced to 3?4 cup, about 10 to 12 minutes. Set aside to cool or cover and refrigerate for up to 3 days before continuing with the recipe.  

2. Using a serrated knife, remove the top and a thin slice of the base from the pineapple. Stand the pineapple on one end and cut away all the skin and brown spots. Turn the pineapple on its side and cut into thin (1/4-inch) slices. Use a small round cookie cutter to remove the core from each slice. Cover with plastic wrap and refrigerate until ready to serve, or arrange the pineapple slices, overlapping, on individual plates. Reheat the ginger syrup if necessary, and spoon 2 tablespoons over the slices, sprinkle with toasted coconut, and serve immediately.

Switch-Ins
In place of the fresh ginger, switch in one of the following:

• vanilla bean, 1, split in half lengthwise
• orange zest, finely chopped, 1 tablespoon
• lemon zest, finely chopped, 2 teaspoons

In place of the shredded coconut, switch in one the following:

• hazelnuts, chopped, 1/2 cup, toasted
• pistachios, chopped, 1/2 cup, toasted
• crystallized ginger, finely chopped, 1/4 cup

Gussy It Up
Grill or broil the pineapple slices until warmed. Top with Whipped Mascarpone Cream and drizzle with the ginger syrup.