Pineapple Compote with Less Sugar
Pineapple Compote with Less Sugar
This is a recipe that I use often as an ingredient in recipes such as Morning Glory Muffins. It's quick to make and freezes well. I like to freeze it in small quantities already scaled out for a favorite recipe.
YIELD: NET WEIGHT = ABOUT 1 POUND (450g)
YIELD: NET WEIGHT = ABOUT 1 POUND (450g)
Ingredients
- 700 grams cored and peeled pineapple 1 pineapple
- 175 grams sugar
- 875 grams = Total 30 oz 1# 14 oz
Instructions
- Slice whole peeled and cored pineapple into crosswise slices 1/4" thick.
- Cut the pineapple rings into 1/4" wedges.
- Place pineapple chunks and sugar in a sauce pan. Bring to a boil, stirring constantly, and cook for 5 minutes.
- Let cool at room temperature or over an ice bath.
- Drain before using in a recipe.
- Use right away, refrigerate for 1 week, or scale into desired portions and freeze for longer storage.
- Sugar content = 25% of pineapple / 20% of total recipe.
Notes
I first used this preparation as an ingredient in Gelato, a version which uses more sugar to prevent the pineapple from being icy. I created this version with less sugar so that it could be used in baked goods. The Gelato version of Pineapple Compote was adapted from Luciano Ferrari's book: Gelato & Gourmet Frozen Desserts - A Professional Learning Guide (2005).
Tried this recipe?Let us know how it was!
