Candied Pineapple Recipe Dehydrator
CANDIED PINEAPPLE
Steps:
- Preparing the Pineapple
- If you are using a small Victoria pineapple, leave the greens attached and remove the skin, but keep the fruit whole. Otherwise, peel the pineapple, taking care to remove all of the eyes, then cut the pineapple crosswise into slices 1/2 inch thick. Remove the center with a round cutter. Place the whole pineapple in a deep bowl or arrange the slices in a single layer in a large, wide nonreactive dish.
- Soaking in the Syrup
- In a medium saucepan, combine the water and 3 cups of the sugar and bring to a boil over high heat. Pour the boiling syrup over the pineapple, cover, and set aside overnight.
- Cooking and Steeping
- The next day, pour the syrup into a large saucepan, add 1 cup sugar, and bring to a boil. Add the pineapple to the syrup, boil for 3 minutes, then remove from the heat, cover, and set aside overnight. Repeat this process two more times over two more days, adding 1 cup sugar to the syrup each time, then allow the pineapple to steep in the syrup for 1 week at room temperature. Remove from the syrup and enjoy!
CANDIED PINEAPPLE SLICES
Use these glistening candied fruits to garnish the Hummingbird Cake.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Bring pineapple juice, sugar, and corn syrup to a boil; cook on medium heat 4 minutes. Add pineapple slices; simmer on low heat, turning frequently, 45 minutes or until translucent.
- Transfer slices to a wire rack set over a baking sheet and bake at 200 degrees until pineapple caramelizes and is less sticky, 60 to 90 minutes. Let cool on rack.
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- Day 1: Peel the pineapple and remove the black spots and the core. Weigh about 500 g/ 1.1 lb of the pinepple and cut into chunks. Bring a large pot of water to a boil. Blanch the pinepple pieces, in two batches, in the boiling water. Remove to a sieve and let drain.
- Bring 600 ml/ 20 fl.oz/ 2 ½ cups water and 1 kg/ 2.2 lbs/ 5 cups granulated sugar to a boil. Remove from the heat, add the pineapple to the syrup, cover and let stand for 24 hours. Place a piece of baking/parchment paper directly over the pineapple pieces in the pot, this will prevent them from rising to the surface.
- Day 2: Remove the pineapple pieces from the syrup using a slotted spoon. Place them in a sieve and let drain while you boil the syrup again.Add another 100 g/ 3.5 oz/ ½ cup granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and give the pineapple back to the pot. Cover again with parchment paper and lid and leave to stand for another 24 hours.
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