| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(30-oz.) sliced pineapple (in syrup, not juice), reserve syrup |
| 2 |
c |
Sugar |
| 1/2 |
c |
Light corn syrup |
| 1 2/3 |
c |
Pineapple syrup |
INSTRUCTIONS
(From Farm Journal's Country Cookbook)
Drain 2 (1 lb. 14 oz.) cans sliced pineapple (in syrup, not juice). Reserve
syrup. Combine 2 cups sugar, 1/2 cup light corn syrup and 1 2/3 cups
pineapple syrup in a heavy 10" skillet. Cook over medium heat, stirring
constantly, until mixture boils. Cook until temperature reaches 234
degrees on candy thermometer.
Add a third of the pineapple slices; bring to a boil. Reduce heat; simmer
25 minutes or until the pineapple is transparent around edges. Remove from
skillet; drain on wire rack. Repeat with remaining pineapple, cooking a
third at a time. Then add 3 (8oz.) jars maraschino cherries, drained.
Simmer for 25 minutes. Let dry 24 hours at room temperature.
Posted to EAT-L Digest 23 October 96
Date: Wed, 23 Oct 1996 22:01:20 -0700
From: Kay Peterson <ckpeters@TELEPORT.COM>
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