Pineapple Syrup

2015-06-16 12.38.01As I’ve probably mentioned several times now, syrups have been my focus this summer, mostly as a byproduct of being into fresh ingredients that, by default, become less fresh quickly if you don’t do something with them. Mint has become mint syrup, plums have become plum syrup, and so on.

Some have been great – my favorite so far has probably been one of my first – a jalapeno syrup I made earlier this summer. The flavor of the pepper really came through without being too hot. And, of course, the sweet/hot combo was great.

My best recent accomplishment has been pineapple syrup. I’ve been pretty happy with this not only because it’s versatile and tastes good (it does), but because of how I made it. Rather than using the best part of the pineapple, I used the spare rinds leftover after slicing, but that still had some good “meat” on them. Normally these would have been thrown away, or maybe munched on a bit, but not the core part of a recipe. So, I not only got some great pineapple, but used the leftover waste ingredients to make something even better – pineapple syrup.

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Bobby Caples graduated from USF, and eventually went on to expand the concept of community-based behavior support in other settings, include the organization he founded called YouthBASE (Greenville, SC). The concept of YouthBASE was much like the concept of his thesis, only on a larger scale: Take ideas and strategies that had found success in other fields beyond after-school programs, and import them.