CANDIED PINEAPPLE
Candied pineapple, according to a quick informal poll of my friends, is typically thought of as dried pineapple that has been sugared. My recipe was about as dry as a Texas summer (for those not from Texas, picture rainforest-like humidity). What makes my candied pineapple different from non-candied pineapple is that the juice is extra sweet and the outside of the pineapple has an irresistible glossy shine. Aside from topping a cupcake, candied pineapple could be: Eaten all on its own Used in or on top of a meat dish Mixed into a fruit salad, Thrown on the grill (I haven't tried it yet)!
Provided by Raven Higheagle @ravenhigheagle
Categories Fruit Desserts
Number Of Ingredients 3
Steps:
- In a large, heavy pot, bring water and sugar to a boil.
- Add pineapple rings.
- Let the mixture boil for about 5-10 minutes. Be sure that all of the pineapple rings are under water.
- Reduce the heat to medium and let it continue cooking for about 30 minutes. The liquid will thicken and become a syrup.
- Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
- Remove to a sheet of parchment paper to cool completely.
- The syrup remaining in the pan can be saved and used in other dishes.
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