Sweet pineapple

We have a new lolly shop in our town (Dungog NSW) and guess what?

There are pineapple products on sale! Lollies and drinks.

These are great crushed and sprinkled on cake icing.

                                                           

                                                     Pineapple and grapefruit soda

Pineapple truffles

https://www.facebook.com/GoldenCircle/

Ingredients:

250g block cream cheese; 1/3 cup sweet coconut condensed milk; 440g can Golden Circle Australian Pineapple Pieces in Juice, well drained; 1 ¾ cups unsweetened desiccated coconut; 375g white chocolate, chopped; ¼ cup toasted coconut flakes, to garnish (I used toasted shredded coconut)

Method:

Place a baking paper lined tray in the freezer to chill.

Add the cream cheese and condensed milk to the bowl of a food processor. Blend until smooth. Add the well-drained Golden Circle Pineapple Pieces and desiccated coconut. Pulse to combine, ensuring there are some small pineapple pieces remaining. Transfer mixture to a bowl and refrigerate for 1 hour, to firm up slightly.

Add the chocolate to a heatproof bowl. Microwave in 30 second bursts, stirring, until completely melted. Roll the chilled truffle mixture into walnut size balls, dipping straight into the melted chocolate. Coat well, and use a fork to remove the truffles, shaking of excess melted chocolate. Transfer truffles to the chilled baking tray, and scatter with toasted coconut while the chocolate is still melted. Repeat to use all the mixture, remelting the white chocolate if it begins to set.

Keep truffles refrigerated until ready to serve.

Melt in your mouth pineapple

Judith and David introduced me to a totally delicious sugary treat at Clarence Town Markets today. Their stall 'The Flossery' sells 30 different flavours of the all time fete favourite Fairy Floss. Finding a heat tolerant pineapple flavouring that they were happy with was a challenge but they've tracked one down, yummo! Anne

Denise was selling beautiful Pineapple and Melon Jam for the Tractor Trek Group, a Central West NSW charity at the Rotary markets in Orange, Anne

Pineapple Fudge

This delicious fudge was easy to make, thanks for the recipe Cassie.

Sugar alert!! (I also made peanut butter fudge hmmm)

Being an American recipe a couple of the ingredients were new to me, I hunted the Marshmallow Crème down in the International section of a Coles supermarket. Half and half turns out to be a milk/ cream product but as I couldn’t get any I used milk, apparently single cream is a good substitute. Milk worked fine. I used rice bran syrup instead of corn syrup, Anne

http://www.momontimeout.com/2016/10/perfect-pineapple-fudge/

Perfect Pineapple Fudge

“If you love pineapple OR fudge, you're going to go crazy for this PERFECT PINEAPPLE FUDGE! It's my new favorite thing and it's going to be yours too!” Trish - Mom On Timeout

Ingredients: 3 cups granulated sugar; ½ cup half and half; 2 tbsp light corn syrup; 1X 440g (8.25 oz) can Dole crushed pineapple (juice and all); 3 tbsp butter; 1 tsp pineapple extract or clear vanilla extract; 1 cup white chocolate chips; 1X 7 oz jar marshmallow crème

Instructions:

1. Line a 13 X 23cm (9 x 5 inch) loaf pan with non-stick foil. Lightly butter.

2. In a heavy bottomed 3 litre (3 quart) saucepan, combine sugar, half and half, corn syrup, pineapple, and butter.

Bring contents to a boil over medium-low heat, stirring until the sugar dissolves.

4. Continue cooking, stirring frequently, until the contents reach 113°C (236°F) or soft ball stage. I use a digital candy thermometer.

5. Remove from heat and stir in extract.

6. Stir for 3 minutes until the candy starts to thicken slightly.

7. Stir in chips until fully melted and combined.

8. Stir in marshmallow creme.

9. Pour into the prepared pan and let cool to room temperature.

10. Refrigerate until fudge is completely set, at least 2 hours.

11. Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.

Pineapple Turkish Delight

Roasted Pineapple Turkish Delight based on this recipe:

https://www.womensweeklyfood.com.au/recipes/roast-pineapple-turkish-delight-10035

Ingredients: 1 medium pineapple; 2 cup (440g) caster sugar; 1 1/2 cup (240g) icing sugar; 2/3 cup (100g) cornflour; 1/4 teaspoon tartaric acid; juice of 1 lemon; 10 leaves gold-strength gelatin; 2 dried pineapple rings, cut into small pieces; white sugar, for dusting

Makes about 24 pieces

Preheat oven to 220°C (200°C fan-forced). Line a 10x20cm lamington tray or 23cm square cake tin with plastic wrap. Place pineapple on a roasting tray and roast until skin is black, about 90mins. when cool, remove skin with a seated knife. Remove and discard core, then use a stick blender to puree flesh until smooth. Set aside.

Place caster sugar and ½ cup water in a large saucepan. Stir to dissolve and bring to the boil, brushing down sides with a wet pastry brush from time to time. Simmer until mixture reaches 115°C on a confectionery thermometer then add tartaric acid and lemon juice.

Meanwhile, place icing sugar, cornflour and ½ cup cold tap water in a bowl and stir to combine. Add cornflour mixture and 2 cups boiling water to hot sugar syrup. Cook over medium heat, stirring with a whisk, until thick and translucent, about 15 mins.

Soak gelatin in cold water until soft, about 2 mins. Squeeze out excess water then stir gelatin through mixture.

Add pineapple puree and stir until combined.

Pour into lined tray and refrigerate 2 hrs or until set.

Turn onto a board and cut into squares with a slightly wet knife.

Dust with extra caster sugar and decorate with pieces of dried pineapple ring or crystallised pineapple.