Pineapple Ice Cream Sauce
|Sugar||4 Cup (64 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
Remove crowns from pineapples; peel, remove eyes, and core.
Dice pineapple; measure 12 cups.
Place about 2 cups in blender container.
Cover; blend till finely chopped, stopping to scrape sides.
Remove pureed pineapple.
Repeat process till all diced pineapple is pureed.
In 6- to 8-quart Dutch oven combine pineapple, sugar, and corn syrup.
Bring to full boil.
Reduce heat; boil gently, uncovered, till desired consistency, 25 to 30 minutes.
Stir often to prevent sticking.
Stir in lemon peel and juice.
Pour hot sauce into hot, clean half-pint jars, leaving 1/2-inch headspace.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)
Serving size: Complete recipe
Calories 8638 Calories from Fat 98
% Daily Value*
Total Fat 12 g17.9%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 303.6 mg12.6%
Total Carbohydrates 2264 g754.7%
Dietary Fiber 128.5 g513.9%
Sugars 1790.5 g
Protein 50 g99.1%
Vitamin A 106.1% Vitamin C 7323.2%
Calcium 124.9% Iron 147.7%
*Based on a 2000 Calorie diet