Pine-apple Sauce
A classic colonial-era fruit sauce made from fresh pineapple simmered until tender and thickened into a syrup. This versatile sauce can be served as a dessert accompaniment or a sweet condiment.
Ingredients
- 1 whole Fresh pineapple, ripe (Peeled, cored, and cut into small pieces)
- 0.5 cup Water (Use just enough to barely cover the pineapple pieces)
- 0.5 cup White sugar (Adjust to taste depending on pineapple sweetness)
- 1 tsp Cornstarch (Corn-flour)
- 1 tbsp Cold water (for slurry)
- 0.5 lemon Lemon juice (Freshly squeezed)
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Instructions
- 1Peel the pineapple and cut it into small pieces on a dish or cutting board with a groove, taking care to catch and save all the juice. Discard the core if tough.
- 2Place the pineapple pieces and their reserved juice into a saucepan. Add just enough water to barely cover the fruit. Bring to a gentle simmer and cook until the pineapple is tender.
- 3Add sufficient white sugar to the pan to turn the liquid into a light syrup. Stir until dissolved.
- 4Mix the cornstarch with a little cold water until smooth. Stir this mixture into the simmering sauce. Cook for a few minutes until the sauce reaches a syrup-like consistency.
- 5Remove from heat and stir in the lemon juice to balance the sweetness.
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