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Pineapple Ice Cream Sauce

the.instructor's picture
Ingredients
  Pineapples 4 Large
  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)
Directions

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.
Adjust lids.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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