Pineapple with Kirsch Recipe

1 ripe pineapple
150 ml water
60 ml/4 tbsp granulated sugar

45 ml/3 tbsp kirsch
Creme fraiche, to serve

Method:

Remove all the rind from the pineapple, then cut the fruit into six or eight slices. Cut out any thick central core. Place with any juice in a shallow heatproof serving dish. Put the water and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved. Bring to the boil and boil for 2 minutes. Stir in the kirsch and pour while still hot over the pineapple. Leave until cold, then chill. Serve with creme fraiche.