Balinese pineapple syrup à la Ayu

Ingredients for 1 servings:

• 1 fresh lemon(s), 2 tbsp juice
• 20 g ginger, sliced, fresh or frozen
• 200 g pineapple, fresh
• 100 g water, hot
• 200 g sugar, white, fine
• 1 cinnamon stick(s), approx. 12 cm long
• 6 cloves
• 1 pinch of cardamom powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A honey-like syrup used in many Asian sauces and pastries. Recipe from Bali, Indonesia. Original title: Setrop Nanas Manis ala Ayu.

Wash a lemon and cut a piece lengthwise from the base of the stem. Remove the cores and squeeze the juice by hand. Discard the empty parts and the middle parts (which contain bitter substances). Wash the fresh ginger, peel it, and cut it crosswise into thin slices. Weigh the frozen goods and thaw them. Cut the fresh pineapple into walnut-sized pieces. Blend it together with the water, lemon juice, and sugar in a blender for 2 minutes until smooth. Pour the puree into a 1-liter saucepan. Add all the remaining syrup ingredients. Simmer uncovered. Stir frequently to prevent burning. Boil the yellow-milky syrup until it becomes clear. Then strain it through a fine sieve. Pour the syrup, while still warm, into a sterile jar with a screw cap, seal, and let it cool. The syrup will keep in the refrigerator for about 2 months without any loss of flavor. Keep the sugary ginger slices and use them for something else.