Labels

main (306) dessert (191) soup (88) sides (71) starter (63) salads (35) mixology (28) breakfast (14)

Thursday, July 25

Pineapple sauce

Active: 10 minutes; Total: 20 minutes; Yield: 2 cups 

Pineapple, fresh, finely chopped

2 cups

Sugar, dark brown

1/3 cup

Salt, fine sea

¼ teaspoon

Cornstarch

1 tablespoon

Corn syrup

¼ cup

Lemon juice

1 teaspoon

  1. In a large saucepan, combine the sugar, salt, and cornstarch. 
  2. Stir in the corn syrup and pineapple; bring to a boil over medium heat, stirring constantly. 
  3. Cook until the sauce starts to thicken, about 2 to 3 minutes. 
  4. Remove from heat, and stir in the lemon juice. 
  5. Cool completely before using; store in the refrigerator for up to 2 weeks.

No comments:

Post a Comment