Wednesday, 23 May 2018

Sweet and Sour Pineapple Peppers

America The Majestic Pictorial Cookbook, John Tarpstra, Sydney 1981

Sweet and Sour Pineapple Peppers
Serves 6
6 medium sweet red peppers; 1 x 16oz (500g) can crushed pineapple; ¼ cup white wine vinegar; ¼ cup sugar; 1 tblsp powdered mustard; 2 tblspn cornstarch; 1 bunch scallions, chopped
Remove the tops and seeds of the peppers. If the peppers have uneven ends, trim them so they will stand up, but be careful not to cut holes in the peppers or they will leak. Set aside.
Strain the pineapple, reserving the juice. In a bowl, mix the vinegar, sugar, mustard and cornstarch. Add the pineapple juice and mix until the sugar and cornstarch are completely dissolved. Add the pineapple pulp and chopped scallions. Stir the ingredients until they are well mixed and spoon into the peppers.
Stand the peppers close together in a pan half filled with hot water. (Take care not to get any water inside the peppers). Gently poach the peppers for 12-15 minutes until cooked but not mushy; the filling should be syrupy.

I dished ours up with a chicken pasta meal and sprinkled the lot with parmesan cheese, yummy combination of flavours, Anne.

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