Candied pineapple

Candied pineapple

By
From
A la Mere de Famille
Makes
1 pineapple
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
1 pineapple
1kg water
1.2kg sugar

Method

  1. Preparing the pineapple

    Peel the pineapple, taking care to remove all the ‘eyes’. Cut the pineapple into rings 1 cm thick (unless you are using a small Victoria pineapple, in which case you can leave it whole). Remove the centre with a corer. Arrange the pineapple slices in a dish.
  2. Marinating in the syrup

    Put the water and 600 g of the sugar in a saucepan and bring to the boil. Pour this boiling syrup over the pineapple, then cover and set aside overnight.
  3. Cooking

    The next day, strain out the syrup and bring it to the boil again, adding 200 g of the sugar. Immerse the pineapple in the syrup, continue boiling for 3 minutes, then remove from the heat, cover and set aside overnight. Repeat this process a further two times over two more nights, adding 200 g of the sugar to the syrup each time. Let the pineapple steep for a week. Remove from the liquid and enjoy!

Level of difficulty:

  • As with all candied fruits, the process for candying pineapple stretches out over a week, but it is very simple and the individual steps don’t take much time!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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