Tuesday, October 23, 2012

Candied Pineapple

Store bought, candied pineapple isn't very nice. Well, it isn't-I'm not being a snob. I never could taste any pineapple in it-just sugar and preservative. When I tell you how easy making your own is, you'll be hurrying off to buy a pineapple. OK fine, I can wait-go on.

Back so soon? Super! Let's make candied pineapple.

You Will Need:

a ripe pineapple
2 cups water
4 cups sugar

Trim the pineapple, core it and cut it into thick slices, or chunks (I did chunks as my slices always fall apart anyway). In a large, heavy pot, dissolve the sugar in the water, whisking until the sugar is dissolved. Add the pineapple, and bring to a boil. Reduce heat to medium (or your pineapple will fall apart) and cook, stirring occasionally about 30 minutes, or until the pineapple is translucent. You will need to reduce the heat as the syrup cooks down, so keep an eye on it. Remove the pineapple with a slotted spoon, and drain on a rack over a baking sheet. At this point, you can lay it on parchemnt and give it a bit more drying out in a 170 degree F. oven, or use your food dehydrator set at 140 degrees F. You don't want it so dry it becomes hard and brittle-just enough to remove the  worst of the stickiness.

Store it tightly covered in the fridge. I put mine in plastic containers with layers of parchment between the fruit.

But wait! Don't toss out that syrup. Use it to flavour seltzer water, pour it on porridge oats, but don't pour it down the drain. It keeps well in a tightly closed jar in the fridge.

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