Page 8 - ClubLife Weekly 060722 (6)

CHEF'S CORNER

P I N E A P P L E T E P A C H E

Ingredients

Yields 32 oz.

4 1/2 Cups Water

1/2 cup Piloncillo, or Brown

Sugar

1 Ripe Fresh Pineapple

1 Cinnamon Stick

Directions

1. Combine water and piloncillo or brown sugar in a pot or 2-quart
mason jar. Stir to dissolve the sugar or piloncillo with a wooden Notes
spoon and break the piloncillo up as it softens.
2. Remove the crown from the pineapple and discard it. Rinse the
outside of the pineapple and then peel off all of the skin. Place Tepache is a lightly
the peeled pieces of skin in the pot with the sugar and add in fermented drink that
the cinnamon stick. Dice up the pineapple into large cubes and is made with
reserve them for another use. Reserve the fibrous core and add pineapple and is very
it to the pot with the pineapple peels. Stir to combine and then popular in Mexico. It is
cover with a clean dish towel.
refreshing and
3. Set it on the kitchen counter at room temperature. Check the
relatively easy to
tepache after 24-36 hours. You should see some activity. A
make. Just a few
frothy white foam on the surface. If there is no activity let it sit
ingredients and a little
for another day. Strain the tepache through a fine strainer or
bit of time and you
cheesecloth. Dilute and sweeten the tepache as you like. The
will be enjoying your
result is a slightly effervescent and 2-3% abv beverage.
own homemade
Tepache.
Executive Chef

Harold Ramos