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Pineapple Confit with Aleppo Pepper, Smoked Sea Salt or Cloves
Sarah Copeland for Cooking Channel
- Total Time:
- 1 hr 35 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr 10 min
- Level:
- Intermediate
- Yield:
- 4 pint-size jars or 8 cups
Ingredients
- 2 large or 3 medium fairly ripe pineapples (about 10 pounds)
- 2 limes
- 6 cups granulated sugar
- Smoked sea salt, aleppo pepper, or cloves
Directions
1. Trim the skin and any eyes off the pineapples. Cut into quarters and trim out the fibrous core. Slice into 1/4-inch-thick slices. (You should have about 4 pounds of trimmed fruit.) Using a peeler or a sharp knife, peel the zest off the lime in 4 or 5 thin strips. Trim away any white pith and set aside. Juice the limes.
2. Mix the pineapple, sugar, and lime juice together in a large, heavy pan. Bring just to a boil over medium-high heat, and then adjust the heat to maintain an even simmer. Cook until the sugar dissolves, the fruit is tender and golden, and the juices thicken to a light syrup, about 1 hour.
3. Cool slightly, and then stir in the lime peels. Customize your confit with a pinch of smoked sea salt, allepo pepper or a few whole cloves. Spoon into pint-size sterilized jars and seal. Refrigerate until ready to give. (Keeps up to 2 weeks in the fridge)
Gift Note: Spoon your pineapple confit over toast or scones, or into tart shells before baking and topping with vanilla ice cream.
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