As I mentioned yesterday, I needed some crystallized cherries and candied pineapples for the frosting for a Lincoln Cake.
Being that it's June, candied fruit is a
little hard impossible to come by in the grocery stores.
My only quick option was to make my own.
After scoping out recipes on the Internet, I came up with my own version for about 2 cups of candied pineapple.
Here it goes:
2 (20 oz) cans of pineapple rings in juice
4 cups of sugar
1 cup water
2/3 cup of light corn syrup
In a pan large enough for the rings to fit loosely in one layer without touching, (I used a roasting pan over two burnerss,) combine the juice from the pineapples, sugar, water and corn syrup. Bring to a boil. Carefully add pineapple rings to liquid. It will be hot!! Bring back to a boil, then reduce to a simmer. Occasionally turn the rings over and move around pan.
You will want to keep an eye on this!
Sadly, I burned my first batch. I thought I could lie down for just a little while....
Cook the pineapple until the rings are translucent...about 45 minutes. If the syrup begins to brown, you've cooked it too long...just keep an eye on it.
Turn the heat off and let the rings cool in the pan.
After completely cooled, bring to a boil again. Let cool in the pan.
One more time, bring to a boil, let cool a little, then drain pineapple.
Lay pineapple rings out on top of wire rack placed on top of aluminum foil lined cookie sheet. (This helps with clean up!)
Then place in a 200 degree oven for 30 minutes or so. Turn oven off and let pineapples dry out. I reapeated this a few times. Drying time will take 24 - 48 hours. Drying in oven should help speed this along.
When dry, chop pineapple rings and store in plastic container.
These will keep for months in fridge!
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