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Pineapple Compote with Less Sugar

Shirl Gard
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)
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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).
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