Pineapple (Scrap) Syrup

currently still "play testing" this recipe with what's given to me, i will update this once i have hammered something out. Depending on how much of the pineapple scrap you have left over, change the ratios. You can change the sugars around if you'd like - most sugars that aren't powdered can be replaced 1 to 1 - although brown sugar pairs really nicely with pineapple.

You will need either cheesecloth or a fine sieve/strainer for this recipe! (In fact, you need it for all syrup recipes!) And don't worry if the syrup doesn't seem super "syrupy" right off the stove; it thickens up as it cools down.

Ingredients: 

1 pineapple's worth of scraps

2 cups filtered water

1/2 cup white sugar

2/3 cup brown sugar

1 lemon

Everything in place? Now it's time for instructions:

Prepare a saucepan, making sure it has been thoroughly cleaned. Then put the saucepan over medium high heat. Peel the lemon and set aside. Then add the pineapple, water, and sugars into the saucepan. Peel the lemon, juice it over everything, and throw in the leftover pot (you can include the peel but don't have to). Once the pot comes to a boil, lower the heat and allow the mixture to simmer for 20 to 30 minutes or until the pineapple pieces start to soften and break down, stirring occasionally. Of course, gotta put in a provision - sometimes the heat on your stove is low/high, so just make sure that the syrup has reduced and thickened before taking off the heat.

Once the syrup is ready, let cool thoroughly and then strain it. If you have a cheesecloth, double-layering the cheesecloth and putting the syrup through one pass will probably do it, but if you're using a fine sieve, double- or triple-strain it to get all the pieces out. Store in a glass container in the fridge and use for whatever your heart desires.