- 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)
CARAMELIZED SPICED PINEAPPLE
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
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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
