Thanks to Yuka's family for these fun pineapple gifts from Japan ! Anne

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

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

Have a Sweet Pineapple Christmas

Thank you for these delicious Haig pineapple chocolates Yuka!!

I made two versions of this sweeeeeet slice, one with chopped red berry lollies instead of the ginger, and green and red m&ms for decoration. But the recipe below was easily my favourite! Anne

White Christmas slice

450g white chocolate, chopped; 3 cups rice bubbles; 80g almonds, toasted; 140g chopped crystallised ginger; 1 cup desiccated coconut; 1 tbsp yellow mini m&m's; 1 tblsp crushed pineapple candy (if you can get it); 3 tsp Christmas (or silver) cachous

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.

Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Cool 10 minutes.

Add rice bubbles, almonds, ginger and coconut. Stir until well combined. Spoon mixture into prepared pan, pressing with the back of a large spoon to compact. Sprinkle with m&m’s, crushed pineapple candy and cachous. Refrigerate for 4 hours or until set.

Remove slice from fridge. Stand 5 minutes. Using a hot knife, cut into bars. Serve.

 

Pineapple lolly tarts, soooo sweet

https://www.taste.com.au/recipes/patty-pan-pineapple-lump-pies-recipe/d44q7nd0

Patty pan Pineapple Lump pies

18 Arnott’s Choc Ripple biscuits; 85g pkt pineapple jelly crystals; Yellow liquid food colouring, to tint (optional); 125ml (1/2 cup) boiling water; 250g cream cheese, at room temperature, chopped; 9 Pascall Pineapple Lumps, halved crossways

Step 1

Preheat oven to 180C/160C fan forced. Place a biscuit into each hole of a 12-hole round-bottomed patty pan tray (see notes). Bake for 2 minutes or until softened slightly. Use the back of a spoon to carefully press the biscuits into holes to form shallow cups. Set aside in tray to cool slightly before transferring to a wire rack. Repeat with remaining biscuits.

Step 2

Place the jelly crystals into a heatproof bowl and top with the boiling water. Stir until dissolved then set aside to cool until just warm.

Step 3

Use electric beaters to beat the cream cheese in a bowl until smooth. Gradually add the jelly mixture, beating constantly, until combined. Add food colouring to tint yellow, if using. Place in the fridge for 15 minutes. Stir then return to the fridge for a further 15 minutes before stirring again. (The mixture should be thickened to a mousse-like consistency).

Step 4

Spoon mixture into biscuit cups. Top each pie with half a Pineapple Lump. Place in the fridge for 1 hour or until set.

Now these were over the top sweet, sickly sweet, but if that's what you like . . . The choc ripple biscuits as a cup/base is a great idea, but maybe with different filling like whiped cream and a strawberry or raspberry, Anne

Pineapple Fudge ! 3 ways ! All delicious !

(White) Chocolatey Pineapple Fudge

Adapted from https://www.dixiecrystals.com/recipes/pineapple-fudge

INGREDIENTS

20oz/440g crushed pineapple; 1 cup castor sugar; 2/3 cup sweetened condensed milk; 24oz/600g white chocolate chips

DIRECTIONS

Line an 8-inch square baking pan with non-stick tin foil or parchment paper.

Combine crushed pineapple including juice with sugar in a small saucepan. Bring to a boil over medium-high heat.

Boil on medium-high heat for 5 minutes stirring often then reduce heat to medium and continue to simmer for 25-30 minutes, stirring every minute or so, until most of liquid has evaporated and mixture has thickened. It is very important to allow enough time for the pineapple jam to thicken. If it is still sauce-like, your fudge will not set properly.

Once pineapple jam is thickened remove pan from heat.

Add sweetened condensed milk and stir until well blended.

Let jam rest for 3 minutes. Then stir in chocolate chips just until combined.

Set your timer for 5 minutes and let heat from jam melt chocolate chips. Then stir slowly until well combined and until chocolate is melted.

Spread into an even layer in your prepared pan.

Cover and set aside for one hour to cool then refrigerate for 2-3 hours until firm or just allow it to firm up at room temperature for about 6-8 hours.

Remove from pan and peel off foil or parchment paper, then cut into 36 squares.

Store in an airtight container for up to 4 days or in refrigerator for up to 2 weeks. You can wrap fudge well in wax paper then over-wrap it in tin foil and place in a large zip-top bag and freeze for up to 3 months. To thaw fudge, remove it from freezer and allow it to sit on counter in wrapping for at least 4 hours before removing it from package.

Pineapple and White Chocolate Fudge

Adapted from https://www.feastforafraction.com/pineapple-upside-down-fudge/

INGREDIENTS

14 oz can Sweetened Condensed Milk; 1/2 cup Butter Cake mix (I used gluten free); 2 1/2 cups White Chocolate Chips; 3/4 cup Chopped Candied Pineapple; 18 glacé cherries cut in half

INSTRUCTIONS

Line a 9”x9”/23cmx23cm baking dish with parchment paper. Spray with cooking spray, if desired

Combine the sweetened condensed milk, cake mix and white chocolate chips into a double boiler

Cook over medium heat, whisking until the mixture is melted and smooth

Stir in the chopped candied pineapple and glacé cherries

Pour fudge into the parchment-lined baking dish

Allow to cool two hours in the fridge or overnight at room temperature before cutting into 36 pieces

Caramelly Pineapple Fudge (My personal favourite, Anne)

https://www.nigella.com/recipes/members/jonmcs-pineapple-fudge

INGREDIENTS

1 cup evaporated milk (canned); 3 cups granulated sugar; 2 tablespoons butter; 1 cup crushed pineapple; 2 teaspoons lemon juice

METHOD

Combine milk, sugar and butter. Heat to boiling point.

Add crushed pineapple and cook to 236ºF (114ºC) or about 25 minutes, stirring constantly to avoid burning. Allow to cool.

Add lemon juice and beat until crystallization begins.

Pour into a greased pan and mark into squares.

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

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!

Argentine nougat with pineapple

Antonio Seguí’s recipe in Nadime Haim’s 1988 “The Artist’s Palate”

I made a few adjustments to this recipe and have put them in (brackets) after the original ingredients, Anne

1 pound butter (200g); 1 pound superfine sugar (1 cup castor sugar); 1 pound breadcrumbs (2 cups fresh); 1 pound currants (1 cup); 1 pound roasted almonds (1/2 cup flaked almonds); 1/2 pound pine nuts (here I replaced the pine nuts with 1 cup chopped crystallised pineapple); zest of 10 lemons (I found 2 big lemons to be sufficient, the flavour was   lovely); 1/2 pound lump sugar (1/4 cup sugar); generous amount cinnamon (according to taste) (1 tspn)

Blend the butter and superfine sugar in a heavy pot over low heat until they form a thick paste.

In a bowl mix the remaining ingredients. Add in the butter and sugar paste and stir constantly with a wooden spoon until the nougat becomes smooth and creamy and takes on a golden colour. 

Cook over low heat another 10 to 15 minutes. Cool before serving.

I cut the nougat into quite small pieces as it was delicious, but very rich!

Pineapple Stuff

http://unusualcoleslaw.blogspot.com

From that wonderful blog: Unusual Coleslaw:

Stuff

1 pkt marshmallows (I used ½ pack); 4 ozs ginger; 4 ozs cherries; 2 ozs nuts (I used flaked almonds); 1 pkt malt biscuits; ¾ tin condensed milk; ½ pkt mixed fruit (I used what I had in the cupboard, so instead of ginger, cherries and mixed fruit I used candied pineapple, candied mango and sultanas); desiccated coconut

Method: Crush biscuits, cut all other ingredients. Add condensed milk and mix together. Roll out into a sausage shape, then roll in coconut.

Place in refrigerator til set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc Assistance Group, Adelaide central Branch c1980s

Pinapalia rules!!

                         Thanks to everyone who sent us recipes, photos, inspiration and objects relating to pineapples during 2020!

Jasmine sent this great badge from South Korea!

And Wendy brought this gorgeous brooch back from Darwin!

Carol found this iron on transfer in Spotlight!

Donna's Dad grew this little beauty in Port Macquarie!

Donna gifted this beautifully scented soap ... 

and luxurious beach towel!

Ingrid enjoyed a delicious pineapple drink in Jindabyne!

Ella spotted this pineapple planter in Jindabyne too!

Ann's friend Steve looks very dashing in the tropical fashion statement he wore to celebrate her birthday last month!

Sarah saw these pineapple offerings and decorations in Singapore!

And she found these Christmas decorations and earrings in Canberra!

Friends of my cousin Jenny enjoyed some of Hawaii's sweet pineapples! They look delicious! What gorgeous presentation!

Robyn had a delightful afternoon tea served with milk in a cute pineapple topped jar!

Les bought this lovely pineapple, honey and cassis scented hand lotion!

            I recently met Diane and Audrey of the Leura evening branch of the CWA who were selling some tasty pineapple marmalade at their stall.

Les actually ate these herrings in pineapple curry! 

These don't look too exciting but tasted great!

These were sweet.

And Colleen decorated with some stunning festive lights for 2020's celebrations!