Yield: 1 batch
|2 cans||Unsweetened sliced pineapple (20 oz. each) or-|
|\N \N||Pineapple chunks canned in pineapple juice|
|¼ cup||Light corn syrup|
Drain pineapple, reserving the juice. Measure 1½ cups of the juice into a large, shallow pan (a skillet or saute pan is ideal); if there is insufficient juice, add water.
Combine sugar and corn syrup with the juice and boil the mixture, uncovered, over medium-high heat until syrup spins a short thread when drops are poured from a spoon, about 4 minutes.
Add the pineapple, which should fit into the pan in a single layer; if you are using slices and they won't all fit, cut some into halves or quarters. Cook the pineapple, uncovered, over medium-low heat, shaking the pan and basting the pieces often until they are translucent, about 45 minutes. If the syrup thickens too much and threatens to caramelize at any point, add about a tablespoonful of water and lower the heat a little. In any case, watch the pineapple carefully after it has cooked awhile. Remove pan from the heat.
Lift slices onto wire racks and let them drain over a jelly-roll pan until dripping stops. (Save the syrup; use it to candy lemon or grapefruit peel, or serve it over waffles or ice cream.) Set the racks on a clean pan and dry the pineapple in a 200 F. oven until the surface is no longer sticky, about 30 minutes. Cool the pineapple again, pack it between sheets of plastic wrap in an airtight container, and store it at room temperature or refrigerate it.
Keeps for several months at room temperature, in a cool cupboard or pantry, or in the refrigerator. Yield: About 1 pound.
Witty writes: "Unless you can purchase commercially candied pineapple that tastes like fruit, not Kleenex, it's well worth while to convert canned slices or wedges into a flavorful confection or baking ingredient."
From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pg. 308. Posted by Cathy Harned. From: Cathy Harned Date: 09-24-94