1 cup sugar
1 can (20 ounce) pineapple slices packed, in own juice,
1 drained and 1/3 cup juice reserved
2 tbsp light corn syrup
Directions
Kinda fun to do for the Holidays....
Sugar
In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and
the corn syrup. Arrange five pineapple slices in single layer over
sugar mixture. Microwave on High 8-12 min. or until sugar dissolves
and slices are glossy and transparent on edges, turning over and
rearranging every 4 minutes. Remove slices to wire rack and cool.
They will become more transparent as they cool. Add remaining slices
to the hot syrup and repeat as above. When slices have cooled
completely, coat with sugar. Cover with wax paper and let stand on
wire rack at least 24 hours to dry. Recoat with sugar. Slices will be
slightly sticky. Store in airtight container with wax paper between
layers no longer than 2 weeks.
Servings: 6 servings
Candied Pineapple Recipe brought to you by Recipe Ideas
Categories: Candy; Fruit
The History of Recipes
We can trace the history of meal recipes far back into the far past, certainly as far back into recorded history as early Egypt, and potentially, even further back. Having said that, these, ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and afters, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including a few you will know like bay, rue and asafoetida. For the next few years, the families of Europe competed to serve the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Candied Pineapple recipe.
