Thursday, February 24, 2011

Candied Pineapple

I am not a fan of candied fruit. I used to love it (I only ordered Shirley Temples so I could have the maraschino cherry) but as I've gotten older I've got a slightly more discerning palate. Actually no - once I learned that some tubs labelled 'glace cherries' listed rutabega as the first ingredient, I got turned off.

Yup, what some think is candied fruit, is actually turnip. Aren't artificial flavourings amazing?


So when I saw a recipe I was going to make that required candied fruit, I knew I had to figure out how to make my own if I wanted to try it. I found a recipe for candied pineapple and thought that since I really like pineapple, I'd give it a go.

Candied Pineapple (see recipe here)
1 cup granulated sugar
20 oz pineapple (canned slices, packed in own juice, drained and 1/3 cup juice reserved)
2 tbsp golden syrup or light corn syrup

Put the sugar, juice and corn syrup into a pan. Bring to a boil then reduce the heat. Carefully add a single layer of pineapple rings, ensuring not to crowd the pan.
Cook for 12-16 minutes or until slices are golden and have transparent edges. Carefully turn every 4 minutes, ensuring you don't tear the rings.

When complete, move slices to a wire rack to cool.

Add remaining slices to hot syrup and repeat as above until all the pineapple is cooked.

When slices have cooled comletely, coat with granulated sugar. Let stand on wire rack for at least 24 hours to dry. Recoat with granulated sugar and store in an airtight container for up to 2 weeks.
I was pleasantly surprised with how well this came out. It was lovely!

So how do you like your fruit - candied, dried, fresh or sherried? :)


Jenn x

1 cup granulated sugar


  1. They turned out great, surprised that it is so straight forward. I'd say I like fresh fruit best as long as it's perfect, otherwise stewed :)

  2. I hear ya muppy, my preference is for fresh fruit, but I needed the candied version for my Florentines and wanted to try my own. Totally agree with you tho :)