The honey-pineapple syrup with pink peppercorns sounds exotic but it’s easy to make. Some recipes I’ve seen for honey syrup require heat. This one does not, which helps keep the pineapple tasting fresh and acidic. Speaking of balance this honey-pineapple is made just savory enough with a nip of pink peppercorn spice., which helps keep the pineapple taste fresh and acidic. Speaking of balance this honey-pineapple is made just savory enough with a nip of pink peppercorn spice.
- 1 cup hot water
- 1 cup honey
- ½ fresh pineapple (peeled cored and roughly chopped)
- 30 pink peppercorns
Mix hot water and honey together in a 2‑cup or larger pitcher. In a separate container use the back of a wooden spoon to crush the pineapple and pink peppercorns together into a rough, but thorough mash. Slowly pour the honey mixture over the pineapple mixture, stirring to combine; set aside at room temperature at least 4 hours, but no more than 12. Strain through a fine-mesh sieve into a clean container with a lid. The mixture will keep covered in the refrigerator about 3 weeks. Bring to room temperature before using.