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jrshaul

Caramellized Pineapple Goop: What do I do with it?

13 posts in this topic

While trying to substitute fresh pineapple for canned in a recipe for candied pineapple, I severely snafu'd the recipe (and severely overcompensated with the sugar) to produce a sort of heavily boiled, caramelized pineapple goop. It's too sweet and too liquid for a pie filling, wildly inappropriate for a sauce, and sufficiently tasty I don't want to chuck it.

I figure my options are:

1. Pull the pineapple bits for some unknown purpose, cook remainder until it resembles some sort of candy.

2. Add water or pineapple juice or wine, add pectin, and turn it into a jam.

3. Mix it into something else as a flavoring and sweetener.

Any ideas?

(Please excuse the appalling cell phone photograph.)

IMG_20121122_171024.jpg

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Pineapple upside-down cake.


It's almost never bad to feed someone.

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Booze! Add some dark rum and use it as a topping for icecream or something like that, i reckon.

Or what about blending it up into a sorbet (since they're normally quite sweet to get a good freezing texture, depending on HOW sweet yours is exactly).

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Use it in a holiday ham glaze.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

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I make a pineapple pie filling similar to this, using fresh pineapple. You have to double the amount of cornstarch or arrowroot and omit the lemon juice.

I use guar gum or xanthan gum too, which resists the acid better.

There are several other recipes. You can also mix the pineapple into bran muffins batter, cutting the liquid in the recipe by half and bake additional time.

I tried to find the recipe for pina colada pie I made a couple of years ago - it was made with fresh pineapple, cooked, shredded coconut, etc.,

This recipe is similar but not exact.


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You could use it in a bread pudding.


Darienne

learn, learn, learn...

Cheers & Chocolates

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Looks like the base for "Baked-Pineapple". The addition of ripped fresh bread (5-6 slices) and butter baked @ 350F for 1-1.5 hours will render a tasty treat! Look to the Thankgiving thread for full details.

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Adding cream would cut the sugar,then use as a sauce or add gelatin to set. I liked the sorbet/ice cream idea.

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add some hot spices to it and serve it over cheese with crackers

Like a chutney of sorts, with some vinegar maybe,I second that.

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There's been a surplus of cheap pineapples around here lately (Did a warehouse lose power?) and I'd still like to try making a canned pineapple jam or chutney. It may well be too sweet for that. Maybe next batch.

add some hot spices to it and serve it over cheese with crackers

The problem is that the sugar/pineapple ratio is so high that It would be just overpoweringly sweet.

I make a pineapple pie filling similar to this, using fresh pineapple. You have to double the amount of cornstarch or arrowroot and omit the lemon juice.

I use guar gum or xanthan gum too, which resists the acid better.

That's a very good idea. I've been making a lot of ice cream lately, and caramelized pineapple custard would be extremely pleasant indeed.

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Today being Stir Up Sunday, I've just finished making my Pineapple & Rum Christmas pudding. Your gloop would be perfect!

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