Dessert of pineapple ginger rum syrup

5 glasses water

2 pineapple

1 root ginger (fresh)

1 glass sugar

1/3 cup dark rum

Clear pineapple and cut the flesh by small pieces.

Peel and cut into circles 2 cm thick ginger root, put in a pot, pour water, add sugar and bring to medium heat, stirring constantly until boiling.

After dissolving the sugar boil all 3 minutes, remove from heat, close the pan with a lid, for 10 minutes to leave.

Remove from the cooked syrup ginger, pineapple put it on low heat, covered boil, stirring occasionally, 6-8 minutes until translucent slices of pineapple.

Get pineapple syrup with a slotted spoon, arrange on salad or ice-cream bowls.

Boil the syrup for another 10-15 minutes - the liquid should remain about 2 cups, pour rum, boil on low heat for a minute.

Served dessert of pineapple ginger rum syrup as: syrup poured over ice-cream bowls, then is cooled before serving dessert for 45 minutes at room temperature.