SYRUP SWEET & SOUR
- 2 cups light corn syrup
- 2 Kg Sugar
- 3 cup water
- 400 gm Dark Rum
- 340 gm Champagne Vinegar
- ½ lb Butter
- 4 gm Vanilla seeds
Bring corn syrup, sugar and water to boil.
Let cook until the cooking reaches Between soft ball and hard ball.
Add the rum and the vinegar almost at once let boil again and be insure that sugar
is totally dissolved.
Dispense in sealed
container outside or in fridge
the butter and incorporate vanilla seeds.
the butter in plastic in a roll shape and keep refrigerated until needed.
Just before service, bring some syrup to the boil .
Reduce flame and add some vanilla butter .
Gently combine the butter to the syrup using a whisk.
Deep the pineapple in to syrup and keep warm until
Don't make to much at the time.
It is better to repeat the operation several time during service.