Pineapple-anisette sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh pineapple chunks; about 1/2 med. pineapple |
| 2 | tablespoons | Anisette liqueur |
Directions
1. In a food processor or blender, or with a chef's knife, mince the pineapple pulp until it is well crushed but not yet a fine puree.
2. Place the crushed pineapple and Anisette in a small non-reactive saucepan. Bring to a boil. Reduce the heat, and simmer until the pineapple is well wilted, about 5 minutes. Chill before serving, or cover, refrigerate, and use withing 3 days.
Makes 1½ cups.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95