Pineapple Filling

Recipe: Pineapple Filling黄梨馅

Makes: about 300g

Ingredients

770g to 800g fresh pineapple chunks (peeled & core removed) 80g sugar or to taste 1 large piece of cinnamon bark 2 whole cloves *optional

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Peel pineapple. Remove core from pineapple. Cut pineapple into chunks.	2. Place pineapple chunks in a food processor.	3. Puree the pineapple chunks.
4. Place pineapple puree, cinnamon stick, and whole cloves in a stockpot. Bring mixture to a boil over high heat, about 2 minutes.	5. Add sugar to the mixture. Turn heat to medium and let cook for another 30 minutes.	6. Keep stirring the mixture occasionally, about 15 minutes once.
7. Reduce heat to low and continue to cook for 1½ hours or until mixture slightly thicken than jam consistency. Keep stirring the mixture more often when it turns into runny custard consistency.	8. Remove cinnamon stick and whole cloves from pot when mixture thicken like jam consistency.	9. Turn off the heat when done. Let pineapple filling cool completely before storing in the refrigerator in an airtight container. Regrigerate pineapple filling until ready to use.

Notes

Store pineapple filling in an airtight container in the refrigerator.