Monin Pineapple Syrup
Monin Pineapple Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The distinctive look of the pineapple is only matched by its unmistakable flavour. The unusual arrangement of leaves at the top of a pineapple will sprout a baby pineapple with the fruit formed by the flowers with up to 200 joining together to form a single fruit. There are devices designed to cut through pineapples tough outer skin and slice them to make it easier to enjoy these delicious fruit without having to tackle the tricky job of peeling it. For those who have fallen in love with the sweet, tangy taste of pineapples, this syrup is the perfect way to spread the joy around. Its so easy to add to a range of drinks and desserts that you can give anything a fruity twist in moments.
The place of the pineapple in history
The origins of the pineapple and how it came to be domesticated are somewhat shrouded in mystery. We know that pineapples came from South American originally, possibly between Paraguay and southern Brazil and it seems that travellers spread these tasty treats to their neighbours. Over time, they became popular in the Caribbean and throughout Central America where they were grown by the Mayans and Aztecs.
When Columbus came across pineapples during a 1493 trip to Guadeloupe he brought it back to Spain. This made pineapples the first fruit of their kind to be cultivated outside the New World by humans. King Louise XV was given a pineapple that had been grown at Versailles and the 4th Earl of Dunmore, John Murray, built 14m high hothouse on his estate in the shape of the fruit which has come to be known as the Dunmore Pineapple.
Pineapples the incredible fruit
In the wild, pineapples are largely pollinated by hummingbirds, with a small number being propagated by bats during their nocturnal foraging missions. When they are cultivated by humans, they are pollinated by hand to reduce the development of the seeds which has a negative impact on the fruit quality.
Pineapples are also an incredible example of the way mathematical patterns are reflected in the world of nature. The unique pattern of their growth follows the Fibonacci sequence and each one is made of two interlocking helixes of segments eight in one direction and thirteen in the other.
The pineapple is one of the most versatile fruits and features in cuisines all over the world. From pineapple juice to slices on pizza, there are so many familiar recipes which make the most of this deliciously sweet and juicy fruit. In the Phillippines, hamonado is a traditional dish made with meat which is both marinaded and cooked in pineapple sauce. The Thai dish kaeng som is a hot and sour curry that is flavoured with pineapple, whereas the Hawaiian Haystack is a rice dish which includes coconut and pineapples, the staple fruits of the island.
Pineapple juice is a popular ingredient in some of the worlds best-loved cocktails as well, with the piña colada being the most popular around the world. Pineapple is also used in tepache which is made from the peel and flesh of the pineapple and in Maui pineapples are used to make a range of wines.
Because they are so versatile, pineapples have made their way into a variety of dishes and pineapple syrup can be used to give a deliciously sweet flavour to almost any dessert, including this deliciously summery treat.
Pineapple Cream Pie
You will need:
230g of cream cheese
250ml of whipping cream
50ml of pineapple syrup
1 tin of crushed pineapple pieces (435g)
85g of icing sugar
120g of pineapple chunks
50g of shredded coconut
For the crust
150g of digestive biscuits, crushed
65g of sugar
115g of melted butter
Whipped cream dispenser
1. Mix the digestive biscuit crumbs with the sugar and melted butter, combine thoroughly and then press into a baking tin.
2. Mix the icing sugar into the cream cheese until smooth.
3. Combine the cream and pineapple syrup in the canister of a whipped cream dispenser. Screw a cream charger into the dispenser, and shake the device vigorously to produce a light, fluffy whipped cream. Squirt the cream into into the cream cheese mixture.
3. Add the drained pineapple and mix together before spreading the filling on top of the base.
4. Top with pineapple chunks and sprinkle the coconut on top, then chill for at least 4 hours before serving.
This no-bake cream pie is perfect for warmer weather when you dont want to have to turn on the oven but do want a deliciously sweet treat to enjoy after dinner and using a whipped cream dispenser saves you from working up a sweat whisking cream. The gloriously sweet pineapple flavour is sure to be a hit, whether you serve it at a dinner party, with mid-morning coffee, or just as a weekday dessert for all the family.