Long before there was an endless supply of kosher for Passover soft drinks, my husband’s family made their own fruit syrup with which to flavor seltzer on Passover. Even though there are plenty of kosher for Passover certified drinks available today, we still make this family favorite every year. Spooning out the yummy bits at the bottom of the glass are part of our “holiday tradition!”

After years of eating this special pineapple compote, it occurred to me that this is also the perfect ice cream topping and a great gourmet “giftable” that anyone would appreciate. Spoon into small mason jars and gift to those you love!


  • 2 cups sugar (add extra ¼ cup for extra-large pineapple!)
  • 3½ cups water
  • 1 large pineapple, peeled and diced


  1. Dissolve: Place sugar and water in a large saucepan and bring to a boil over medium-high heat to dissolve sugar. Add the diced pineapple to the pot, stir to blend, and bring to a simmer.
  2. Simmer: Reduce heat to low and simmer uncovered for about 2 hours or until the syrup is thickened and pineapple is golden in color. Remove from heat to cool.
  3. Serve over ice cream, alongside cake, or drop a few spoonfuls of pineapple syrup (with pineapple pieces!) into a glass of seltzer and enjoy!

Yield: About 2½–3 cups

Cooks’ Note: This will last for up to two weeks in the refrigerator or can be frozen for up to six months.

Reprinted with permission from Menucha Publishers.