Candied Pineapple
Submitted by cecil chow
Microwave candied pineapple rings simmered in sugar syrup until glossy and transparent, then dried and double-coated in sugar. Just 3 ingredients. A sparkling holiday confection.
YIELD
6 servingsPREP
20 minCOOK
12 minREADY
24 hrsThree ingredients and a microwave. That’s all it takes to turn canned pineapple rings into glistening, jewel-like candied fruit that looks like it came from a fancy confectionery shop.
The rings simmer in a sugar and corn syrup bath until their edges turn glossy and transparent, almost like stained glass.
A 24-hour drying period on a wire rack followed by a double sugar coating gives each ring a sparkly, crystallized finish that’s slightly sticky and intensely sweet.
Stack them in a pretty jar with wax paper between layers and you’ve got a homemade holiday gift that nobody will believe you made in the microwave.
Kitchen Tips
- Turn and rearrange every 4 minutes. The microwave cooks unevenly, so rotating the slices ensures they candy at the same rate.
- Use the juice from the can as part of the syrup. It adds natural pineapple flavor and saves you from needing extra liquid.
- Double coat the sugar. The first coat after cooling absorbs into the surface. The second coat 24 hours later is what gives the sparkly, finished look.
Ingredients
Directions
In 3 qt casserole, combine 1 cup sugar, ⅓ cup reserved juice and the corn syrup.
Arrange five pineapple slices in single layer over sugar mixture.
Microwave on High 8 to 12 min. or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes.
Remove slices to wire rack and cool.
They will become more transparent as they cool.
Add remaining slices to the hot syrup and repeat as above.
When slices have cooled completely, coat with sugar.
Cover with wax paper and let stand on wire rack at least 24 hours to dry.
Recoat with sugar.
Slices will be slightly sticky.
Store in airtight container with wax paper between layers no longer than 2 weeks.
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