I bought a whole pineapple the other day but I also bought fresh strawberries. I’m the only one in the household so I have to eat EVERYTHING BY MYSELF. Hahaha. What a hardship!
Thus was born my version of pineapple sauce. Great on ice cream, pancakes, or as a filling for hand pies!
2 cups fresh pineapple chopped
1/4 cup dark brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup corn syrup
1/4 teaspoon vanilla
Pulse the pineapple in a food processor to a lumpy puree. You don’t want it absolutely juiced, you want to retain some chunks.
Stir together the sugar, cornstarch and salt in a saucepan, then stir in the corn syrup. Finally, stir in the pureed pineapple.
Over a medium heat, bring the mixture to a boil. It will take a couple minutes (because you’re using a medium heat, not a blast furnace). Stir it periodically to avoid scorching while it’s getting up to a boil, but once it begins to boil, don’t leave it alone, keep it gently moving, ensuring the bottom gets rotated up sufficiently to avoid scorching. Once you’ve got it at a good boil (“plop plop plop,” the boiling sauce says), keep stirring, continuing to cook the sauce for another two or three minutes while it thickens.
Remove the pot from the heat and stir in the vanilla.
Allow the sauce to cool before filling your containers. The amount of sauce I got almost filled two Bonne Maman jars. Freeze whatever you’re not going to use within a week or so.
There are a couple experiments I’d like to conduct with this sauce. The first is to substitute honey for the corn syrup. I’m not sure it won’t complicate flavors but it could also turn out to make the sauce ever more delicious. The other experiment is to add chopped candied ginger. Pineapple and ginger are a glorious flavor combination, in my opinion. The question is, how much is too much and how much is enough?
Adapted from MustLoveHome’s pineapple sauce.
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