Recipe for cooking pineapple tequila
Recipes from Mexico :: Mexican Beverages
Keep a large jar of this tequila working on your kitchen counter. It makes terrific margaritas. After the mixture has been topped with fresh tequila two or three times, you can finely dice the softened pineapple, warm it in butter with extra brown sugar to taste, and serve it as an ice cream topping.
2 large just-ripe pineapple, trimmed,
peeled, cored, cut into 2-in. chunks
2 (1-liter) bottles gold tequila
2 cones (5 oz. total) piloncillo or
2/3 c. packed light brown sugar
2 whole vanilla beans
In a large, decorative jar, combine the pineapple chunks and tequila. Add the sugar and vanilla beans. Cover and let the tequila stand at room temperature, stirring it occasionally, for at least 1 week.
Variation
Use rum instead of tequila.
