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So easy and quite elegant! Strawberries, grapefruit, oranges and some melons are also excellent choices, but benefit from pouring the kirsch over and chilling. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Slice pineapple and stack the slices on a plate.
- Serve with the confectioners' sugar and a decanter of kirsch.