vrijdag 22 november 2013

Candied Pineapple (Kopie)

•2 20-oz cans pineapple chunks in juice
•2 2/3 cup granulated sugar
•1/4 cup light corn syrup
•water as needed

Drain pineapple, reserving juice. In large skillet, combine 1 ½ cups juice, 2 2/3 cup sugar, and corn syrup with wire whisk over medium-high heat. Bring to a boil and simmer uncovered 4-5 minutes until slightly thickened. Preheat oven to 200 degrees Fahrenheit. Add pineapple in single layer and cook 45 minutes or until pieces turn clear-ish, basting often with juice, adding water a Tbsp at a time as needed to lower heat and prevent caramelizing. Remove from heat, drain, and cool on wire racks over a drip pan in oven about 30 minutes or until no longer sticky. Cool to room temperature before storing or using to cook.

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