Candied Pineapple

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By Darren Purchese

Candying fruit is a relatively easy process but it takes time and patience to complete. It does mean though that you can capture the best of an ingredient when it is at its best and enjoy it later in the year when out of season. These pineapple rings are an absolute joy, they make fantastic presents. We have preserved the rings and stored them in jars with the syrup but you could dry out the rings in an oven or dehydrator for a chewier style of candied fruit. What can you use these rings for? Well anything really, cut pieces to bake in a fruit cake, wrap up nicely for a gift and chop some up for use in a dessert component or even a tropical themed Nougat. We recommend selecting slightly underripe, unblemished fruit that will withstand the long preparation. We use a fermentation crock for candying or, a large glass bowl with a weight will also be suitable. The end result will bring so much pleasure you’ll be glad you gave them a go.

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6
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Ingredients

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1 whole pineapple, large peeled and cut into 1.5cm thick slices
1 kg white sugar
1 whole lemon, juice
15g vanilla paste
1

Day One… place the pineapple rings into a wide non-reactive pot or preserving pan and enough water to cover. Bring to the boil, reduce the heat and simmer for 15-20 minutes or until the pineapple has started to soften. Lift the rings out, drain well and place in a glass bowl or container. Measure 1 litre of the cooking liquid and discard the rest. Wash the preserving pan and then strain the reserved cooking liquid through a muslin lined sieve back into the pan. Add 250 g of the sugar and the lemon juice. Bring to the boil, stirring until the sugar has dissolved. Skim off any impurities and boil rapidly for 2-3 minutes. Pour the sugar syrup over the pineapple and weigh down with a plate. Leave for 24 hours at room temperature.

 

2

Day Two… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve back into the pan and add 100 g sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

 

3

Day Three… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve back into the pan and add 100 g sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

 

4

Day Four… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 150 g of the sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

 

5

Day Five… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 150 g of the sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

 

6

Day Six… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 125 g of the sugar and 15 g of vanilla paste. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

 

7

Day Seven… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 125 g of the sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

 

8

Day Eight - for pineapples in syrup… put the fruit and the syrup in the preserving pan. Simmer for approximately 5 minutes, the remove from the heat. Lift out the pineapple rings with a slotted spoon and arrange then in a sterilised jar. Pour over the hot syrup and place a lid on top. Steam the jars for three minutes to seal, clean and leave to cool before labelling. The shelf life will be two years but refrigerate once opened.

Day Eight - for dried pineapple… put the fruit and the syrup in the preserving pan. Simmer for approximately 5 minutes, the remove from the heat. Prepare a foil line tray and place a wire cake rack over the top. Lift out the pineapple rings with a slotted spoon and arrange them on the rack. Leave to drain and cool. Place the rack and tray in a pre-heated oven set at 120, leaving the door slightly ajar. Dry for 12-24 hours or until the pineapple rings are dry but sticky to the touch. Note you could use a dehydrator for this step if you own one.

 

9

Day Nine… remove the pineapple rings from the oven and leave them to cool completely. Dust well with caster sugar and store between sheets of grease proof paper in an airtight container. The shelf life for this method would be one year.

 

1
0 hours 0 minutes

Day One… place the pineapple rings into a wide non-reactive pot or preserving pan and enough water to cover. Bring to the boil, reduce the heat and simmer for 15-20 minutes or until the pineapple has started to soften. Lift the rings out, drain well and place in a glass bowl or container. Measure 1 litre of the cooking liquid and discard the rest. Wash the preserving pan and then strain the reserved cooking liquid through a muslin lined sieve back into the pan. Add 250 g of the sugar and the lemon juice. Bring to the boil, stirring until the sugar has dissolved. Skim off any impurities and boil rapidly for 2-3 minutes. Pour the sugar syrup over the pineapple and weigh down with a plate. Leave for 24 hours at room temperature.

2
0 hours 0 minutes

Day Two… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve back into the pan and add 100 g sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

3
0 hours 0 minutes

Day Three… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve back into the pan and add 100 g sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

4
0 hours 0 minutes

Day Four… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 150 g of the sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

5
0 hours 0 minutes

Day Five… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 150 g of the sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

6
0 hours 0 minutes

Day Six… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 125 g of the sugar and 15 g of vanilla paste. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

7
0 hours 0 minutes

Day Seven… remove the rings from the container and place them onto a plate. Strain the syrup through a sieve into the pan and add 125 g of the sugar. Bring to the boil, stirring until the sugar has dissolved and boil for 1-2 minutes. Skim well and pour over the pineapple, weigh down and leave for 24 hours at room temperature.

8
0 hours 0 minutes

Day Eight - for pineapples in syrup… put the fruit and the syrup in the preserving pan. Simmer for approximately 5 minutes, the remove from the heat. Lift out the pineapple rings with a slotted spoon and arrange then in a sterilised jar. Pour over the hot syrup and place a lid on top. Steam the jars for three minutes to seal, clean and leave to cool before labelling. The shelf life will be two years but refrigerate once opened.

Day Eight - for dried pineapple… put the fruit and the syrup in the preserving pan. Simmer for approximately 5 minutes, the remove from the heat. Prepare a foil line tray and place a wire cake rack over the top. Lift out the pineapple rings with a slotted spoon and arrange them on the rack. Leave to drain and cool. Place the rack and tray in a pre-heated oven set at 120, leaving the door slightly ajar. Dry for 12-24 hours or until the pineapple rings are dry but sticky to the touch. Note you could use a dehydrator for this step if you own one.

9
0 hours 0 minutes

Day Nine… remove the pineapple rings from the oven and leave them to cool completely. Dust well with caster sugar and store between sheets of grease proof paper in an airtight container. The shelf life for this method would be one year.

Recipe Tags foodie gifts, pineapple