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.