Caramelized pineapple with tequila and saffron. |
To make approximately two liters.
Ingredients
12 allspice berries
12 black peppercorns
6 cloves
2 cups tequila (reposado is called for, but I used Siempre plata)
1/4 cup honey
24 threads saffron
2 - 5lbs pineapples
1 cup organic sugar (I used coconut sugar)
Directions
Crack the spices and combine them in a small saucepan with the tequila, water honey and saffron. Bring to a boil, remove from heat and set aside.
Core and slice the pineapples, into quarters, then 1/2-inch slices.
Put the sugar on a plate and press each pineapple slice into it to coat one side. Lay the slices on a foil-lined baking sheet, sugar side up in a single layer. Place the pineapple slices in a 500 degree oven and bake for 10-15 minutes, until they are partially caramelized. Carefully transfer the hot pineapple to a bowl.
Pack the pineapple into prepared, sterilized wide mouth jars- I used 1 litre and 500 ml jars. Add any liquid left in the bowl to the syrup.
Bring the syrup to a boil and ladle it over the pineapple slices to cover, leaving 1/2-inch headspace. Seal and process in a boiling water bath for 15 (500 ml jars) to 20 minutes (1 litre jars).Turn off the heat and let sit in the canner for about five minute before removing the jars. Allow the jars to cure for at least one week before opening.
Wanna Play?
Mango on the bottom and avocado on the top. Love the Siempre tequila! |
If you want to go non-alcoholic, substitute water for the tequila.
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