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

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