Thick and chunky Fresh Homemade Pineapple Sauce is a tasty tropical topper for your next ice cream sundae or pound cake.

"Replace the orange marmalade with apricot preserves if you like," writes Donna Howard from her kitchen... Visit original page with recipe.

Stir in the corn syrup and the pineapple.

Thick and chunky Fresh Homemade Pineapple Sauce is a tasty tropical topper for ice cream sundaes or pound cake. Great on biscuits too! I would store the pineapple sauce for up to 3 months, but I’m sure it will keep longer than that. amzn_assoc_tracking_id = "muloho-20";
To the bowl of a food processor, add the pineapple and pulse to lightly puree, still leaving some larger chunks. Budget -friendly and leftovers can be stored in the refrigerator for 7 days.

Once drained, you should have a little more than the 2 cups of pineapple called for in the recipe. Thanks for the comment and rating, I really appreciate it! We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. Catherine Berwick's Parsnip & maple syrup cake, Cranberry Sauce with Jalapeno Peppers Photos, Slow-Cooker Beer and Cheese Potato Chowder. At our house, ice cream is a year round dessert staple. Making a sauce or syrup is a great way to use fruit that will be discarded otherwise…and who wouldn’t like a big spoonful of fresh pineapple syrup on their sundae? INGREDIENTS 2 cups fresh pineapple, chopped 1/4 cup light brown sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 cup corn syrup 1/4 teaspoon vanilla 1 teaspoon lemon juice Add half the chopped pineapple and blitz until smooth, then add the remaining pineapple and blend again to form a smooth paste.

We love it because it uses the whole fruit and extracts as much flavour as possible from the pineapple’s flesh, core and skin. I also love the consistency. That way if the kids finish something off, they are not throwing out my mason jars by mistake. Cheesy Slow Cooker Smoked Sausage Potatoes, Easy Bacon Tomato Tart with Puff Pastry Crust. They’re almost too cute to […], Preparing a holiday meal can get pricy. Once opened, store in the fridge and use within 4 months. In a large bowl, beat crushed pineapple (undrained) and cake mix on medium speed for about 1 … MUST LOVE HOME is an AMAZON ASSOCIATE and earns from qualifying affiliate purchases.

I know it won’t taste as good, but can I use canned crushed pineapple and skip the food processor, since that’s what I have?

In a 1 quart saucepan, combine the brown sugar, cream, corn syrup, butter, cornstarch,reserved juice from pineapple and vanilla. Serve warm or toasted with the pineapple skin syrup, toasted coconut and yoghurt. – blessings, Your email address will not be published. Serve warm. We make this mostly with pineapples and green chillies, but peaches, plums or green tomatoes work really well, too. amzn_assoc_marketplace = "amazon";
Ingredients ½ cup shortening 1 cup butter 1 ¾ cups white sugar 6 eggs 3 cups sifted all-purpose flour 1 teaspoon baking powder ¼ cup milk 1 teaspoon vanilla extract ¾ cup crushed pineapple with juice ¼ cup butter 1 ½ cups confectioners' sugar 1 cup …

Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray.

Your email address will not be published. It is so delicious.

Pineapple Hot Sauce Store it in an airtight container and be sure to leave room for expansion at the top. Required fields are marked *. If you don’t have a food processor, use a sharp knife to mince the pineapple as finely as you can. 1 tsp. This sauce is packed with delicious flavors and essential Vitamin C and Manganese. The recipe is from their new book, Use It All, The Cornersmith Guide To A More Sustainable Kitchen, which is packed with food hacks to turn fruit and vegetable roots, tops and even the skin into delicious dishes. salt. If you made this recipe, please leave a comment and rating below.

It is going to be part of our family repertoire now. Watch the video about and get the recipe below. Pour mixture into baking pan and smooth down the surface.

Set over low heat and simmer for 15–20 minutes, then strain. Meanwhile use the pineapple skin to make the pineapple skin syrup below. 20 oz crushed pineapple in juice, (1 can). Serve alone or with the following pineapple sauce (which I highly recommend). I live in Florida and grow my own pineapple. Potatoes are inexpensive and Hasselback potatoes make an amazing presentation. Meanwhile use the pineapple skin to make the pineapple skin syrup below.

It can also be used in marinades, salad dressings and cocktails. Remove the skillet from the heat and add the vanilla and salt. I mean, the stuff basically tastes like some sort of warm, syrupy dessert topping—not that it’s a bad thing to have something that good on the dinner menu. Add the pineapple purée to the egg mixture and whisk for another minute. … Stir in the lemon juice.

They’re my favorite and I love to turn the turkey into a completely different dish. Let me know how it turns out., Hello—I don’t have any fresh pineapple right now. Put cake mix in a large bowl and stir in undrained pineapple until well combined.

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