Yield: 1 Servings
|2 cans||(30-oz.) sliced pineapple (in syrup, not juice), reserve syrup|
|½ cup||Light corn syrup|
|1⅔ cup||Pineapple syrup|
(From Farm Journal's Country Cookbook) Drain 2 (1 lb. 14 oz.) cans sliced pineapple (in syrup, not juice). Reserve syrup. Combine 2 cups sugar, ½ cup light corn syrup and 1⅔ cups pineapple syrup in a heavy 10" skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234 degrees on candy thermometer.
Add a third of the pineapple slices; bring to a boil. Reduce heat; simmer 25 minutes or until the pineapple is transparent around edges. Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time. Then add 3 (8oz.) jars maraschino cherries, drained.
Simmer for 25 minutes. Let dry 24 hours at room temperature.
Posted to EAT-L Digest 23 October 96 Date: Wed, 23 Oct 1996 22:01:20 -0700 From: Kay Peterson <ckpeters@...>