CARAMELIZED SPICED PINEAPPLE

Alexander Wood

Alexander Wood

24th February 2011

CARAMELIZED SPICED PINEAPPLE

PLACE SUGAR INTO A THICK BOTTOMED SAUCEPAN, SOFTEN WITH WATER TO MAKE LIKE WET SAND, CLEAN SIDES THE

Ingredients

  • 3kg CASTOR SUGAR
  • 20ea BANANAS - PEELED THEN ROUGHLY CHOPPED
  • 4ea RED CHILLIES - SEEDS REMOVED
  • 400g FRESH GINGER - SLICED
  • 5ea VANILLA PODS - SCRAPED
  • 2 Litres WARM WATER
  • 6ea LARGE PINEAPPLES - TRIMMED TRIMMED THEN CUT INTO 3/4" RINGS ON SLICER (No 18)

Method

PLACE SUGAR INTO A THICK BOTTOMED SAUCEPAN, SOFTEN WITH WATER TO MAKE LIKE WET SAND, CLEAN SIDES THEN COOK TO A CARAMEL.
WHEN A CARAMEL IS REACHED, GRADUALLY ADD THE WARM WATER AND STIR WITH AMETAL SPOON TO DISOLVE ALL WELL TOGETHER.
ADD THE CHOPPED BANANAS, CHILLI, GINGER AND VANILLA., BRING BACK TO A BOIL., BEFORE REMOVING FROM STOVE AND ALLOWING TO GO COLD. ( 2 hours ) TRAIN THROUGH A SIEVE.
USE A SMALL COOKIE CUTTER TO REMOVE THE FIBROUS PINEAPPLE CORE, THEN USE A LARGE COOKIE RING TO CUT EACH PINEAPPLE INTO INTO 10cm DISKS.
PLACE THE PREPARED RINGS INTO A TRAY, POUR OVER THE COOKED AND COOLED CARAMEL SYRUP, THEN PLACE INTO AND OVEN AT 360F/180C FOR AROUND 30-40 MINUTES UNTIL COOKED. ALLOW TO COOL IN THE SYRUP.
PLACE RINGS CAREFULLY INTO CLEAN CONTAINERS, COVER WITH SYRUP AND A LID. DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
SERVE AT ROOM TEMP - WITH ICE ALMOND ICE CREAM AND COCONUT TUILLE

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