Culinary Institute of America

Savarin Syrup

Preparation info
  • Makes

    5 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pineapple (see Chef’s Notes)

Method

  1. Clean the pineapple: Cut off the top and bottom. Stand the pineapple straight up and trim the skin top to bottom with a serrated knife. Remove any “eyes.” Turn the pineapple on its side and, using a large slicer, round and cut an even cylinder. Reserve the cylinder for roasting; use all the trim for the syrup.
  2. Combine the pineapple skin and trim, water, orange