Pineapple Christmas Balls

Thanks for this recipe Wendy! Delicious!

Adapted from: https://www.lordbyronskitchen.com/pineapple-christmas-balls/?fbclid=IwAR0ic66DaLEH3HLodfyxINdvhY8iR4qPTVth3NJonQNMM4PAxth1zmhQ7yc

INGREDIENTS:

1 X 440g can crushed pineapple, very well drained!; 250g cream cheese (I used lactose free); 2 cups desiccated coconut –  use unsweetened coconut otherwise the result might be too sweet; 1 packet of biscuits - crumbled, (I used gluten free shortbread); 1 X  packet pineapple jelly crystals

HOW TO MAKE PINEAPPLE CHRISTMAS BALLS:

1.  Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product. 

2. Add in the well drained pineapple, one cup of the coconut, the biscuit crumbs, and the packet of pineapple jelly crystals. Just toss the crystals into the bowl with the other ingredients. You do not need to prepare the jelly first.

3. Mix the ingredients well until thoroughly combined. Place bowl in fridge for one hour. Once ready, portion mixture into tablespoons and roll into balls. Roll ball into more coconut. 

4. Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

Wendy added some rum to her Pineapple Christmas Balls, good thinking! Anne

Seasons Greetings from the Pineapple Princesses!

 

Pineapple sugarplums for Christmas

Adapted from https://www.thespruceeats.com/sugarplums-520692

Ingredients:

½ cup each of candied pineapple, pitted dates, sultanas, cranberries, walnuts; ½ tsp cinnamon; ½ cup sugar

Method:

Blend the fruit and nuts together in a blender until well mixed but not too sticky.

Roll into small balls, then roll in the sugar until fully covered.

Store in an airtight container between layers of baking or waxed paper. They’ll keep in the fridge for 1 month.

The Spruce Eats suggests a variation with a spoon of brandy or rum added, along with more dried ingredients so they aren’t too sticky.

Merry Christmas!

Pineapple Hot Sauce

Recipe: Alex Eliott-Howery and Jaimee Edwards of the Cornersmith Picklery, Marrickville, Sydney Morning Herald 6 October 2020

Ingredients: 50-150g long green or red chillies (depending on how hot your chillis are) roughly chopped; 35g ginger, grated; 2 garlic cloves, grated; zest and juice of 2 limes or 1 lemon; 800g-1kg skinned pineapple, chopped into 3cm chunks; 1 cup (250ml) apple cider vinegar; 3 tblspn castor sugar; 1 tblspn salt

Method: Step 1: Place the chilli, ginger, garlic and lime or lemon zest in the bowl of a food processor and blitz to a paste. With the motor running slowly, pour in the lime or lemon juice.  

Step 2: Add half the chopped pineapple and blitz until smooth, then add the remaining pineapple and blend again to form a smooth paste. Pour the paste into a saucepan and stir through the vinegar, sugar and salt. Bring to a gentle simmer and cook for 15-20 minutes, until you have a thick sauce.

Step 3: Pour the sauce into sterilised bottles and keep in the fridge for up to 8 weeks. Alternately, heat process the bottled sauce for 15 minutes and store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 4 months.  

Tip: You can also add coriander roots, shallots or spring onions when blending.  

Makes: 4 cups (1 litre)                                                                                                                                                                           

Pineapple Sunshine Slice

Thanks for this delicious recipe Leila!

Sunshine Slice

Serves 15

340g packet Vanilla Cake mix (I used gluten free); 2/3 cup melted butter; 300ml sour cream (I used lactose free); 440g can crushed pineapple, drained

Preheat oven 180C.

Line a 20x30cm baking tray with baking paper.

In a bowl mix together cake mix and butter.

Spread evenly across the base of the tray.

Bake for 15 minutes.

Meanwhile mix sour cream and crushed pineapple together.

Spread across the warm biscuit base and return to the oven for 15 minutes.

OPTIONAL: This is a 5th ingredient, but highly worth it, sprinkle with shredded coconut before returning to the oven with the creamy pineapple.

Remove from oven and allow to cool.

Then refrigerate. The base will firm up like a delicious shortbread.

Slice to serve.

RECIPE FROM: 4 Ingredients The Easiest ONE POT Cookbook Ever!