Candied Pineapple

Lana Recipes on facebook

Ingredients: 

2 (20-ounce) cans sliced pineapple rounds in heavy syrup; 3 cups granulated sugar; 1/4 cup light corn syrup

Instructions: 

Drain the pineapple, reserving 1 1/2 cups of the juice. Add water if needed to reach 1 1/2 cups of liquid

In a large skillet, combine the reserved juice, 2 1/2 cups sugar, and corn syrup. Cook over medium heat, stirring until sugar dissolves and mixture boils gently for 4 minutes

Reduce heat to low. Add pineapple rings, arranging in a single layer if possible.  Simmer, turning frequently, until pineapple is translucent (about 45 minutes)

Remove pineapple from syrup and place on a wire rack to dry.  (Discard or save syrup)

For faster drying in humid climates, place the rack in a 200°F oven for 30 minutes, or until pineapple is no longer sticky

Let cool completely. Roll in remaining 1/2 cup sugar

Store in an airtight container at room temperature for up to one week

I think the best way to use this candied pineapple is chopped up in fruitcake or biscuits etc, Anne

Baked Southern Pineapple Orange Swirl Cheesecake

Adapted from Kitchen delights on facebook  

Ingredients: 1 1/2 cups graham cracker crumbs;1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 3/4 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup crushed pineapple, drained; 1/2 cup orange marmalade

Preheat oven to 325°F (165°C).

Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.

Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla.

Gently fold in pineapple.

Pour filling over crust, then drop spoonful’s of orange marmalade on top and swirl with a knife.

Bake for 50–60 minutes or until centre is just set.

Cool completely, then chill for at least 4 hours before serving

This was yum with a burnt caramel tang. I made a couple of adjustments to the recipe ie I used my niece Katrina’s delicious fig and ginger jam for the swirl, lactose free cream cheese, and ginger nut biscuits for the base, Anne

Pineapple and carrot smoothie

Adapted from https://wikihow.thebustednews.com/p/carrot-pineapple-smoothie

½ cup carrot, peeled and chopped; 1 banana, peeled and chopped; ½ cup orange juice; ½ cup pineapple chunks, peeled and chopped; 1 tblsp maple syrup; 1 cup almond milk (or milk of your choice); ice cubes

Combine ingredients in a blender and mix until smooth.

Pinapalia glasses!!

                                         

Thanks Ky and Yuka, I love these glasses !!!!

And I love these too Isami and Marisa, Vivi and Max!!!

Pineapple cheese slice

Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.

Desserts for a happy ending: Pineapple cheese slice

Crumb crust: 6oz plain sweet biscuits; 3 oz butter or substitute

Filling: 8oz packaged cream cheese;14 oz can condensed milk; 1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice

Crumb crust: Crush biscuits, combine biscuit crumbs and melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined with aluminium foil, with foil coming up over the edges, to make it easier to remove slice from tin. Refrigerate until set.

Filling: Cream together cheese and condensed milk until light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir over low heat until dissolved, cool. Add pineapple juice and lemon juice to cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb crust. Refrigerate until set.

Make 3 of these quantities to serve 25.

For the crumb crust I used ginger nut biscuits, and as you can see I adapted the recipe to fill individual glasses, Anne

Pineapple and tofu kebabs

8 bamboo skewers; 24 fresh pieapple pieces; 16 pieces of firm tofu; 1 tblsp soya sauce; 1 tblsp maple syrup or honey; 1/2 tsp chili flakes; 1 tblspn olive oil; 

Simply toss the fresh pineapple and firm tofu pieces into a marinade of olive oil, soya sauce, chili flakes and honey or maple syrup for 1 hour. Thread alternate pineapple and tofu pieces onto the bamboo skewers (3 pineapple and 2 tofu onto each skewer) then cook on a barbecue or grill.

Tropical fruit jam

Adapted from https://unevieenchantee.com/

2 C peeled and chopped watermelon; 4 C peeled fresh pineapple; 2 peeled mangoes; 1 peeled dragonfruit; 4 oranges; sugar; 1 envelope pectin

Place a small plate in the freezer. Sterilize jars and lids.

Prepare the fruit: Place watermelon in a blender and puree. Coarsely chop pineapple, mango and dragonfruit. Zest the orange, then peel and coarsely chop the fruit.

Place all of the fruit in a large pan and cook on medium until the fruit is softened. It will take about twenty minutes, depending upon how much heat you use.

Put the cooked fruit in a food processor and process until there are no large chunks remaining. Don’t overprocess, though, as you want to keep some texture.

Measure the fruit and add 3/4 as much sugar as you have fruit. For example, if you have 4 cups of fruit, add 3 cups of sugar.

Place the fruit and sugar back in the large pan and cook over medium heat, stirring, until it comes to a full boil. Add the pectin and stir constantly until it returns to a full boil.  Continue stirring for one minute.

Remove the pan from the heat. Spoon a little of the jam onto the plate that has been in the freezer. Return to the freezer for two minutes. The jam should appear thickened and should wrinkle when you touch the surface.

If the jam does not seem thick enough, return it to the heat and boil for another couple of minutes. Repeat the freezer test.

The thickened jam is ready to be placed into the sterilized containers. Leave the filled jars undisturbed for 12-24 hours.

                                        

              

An amazing topping for scones, toast, ice cream!!! Anne