March 31, 2012

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.




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