Recipe courtesy of Sarah Copeland

Pineapple Confit with Aleppo Pepper, Smoked Sea Salt or Cloves

The best weekend hosts know there's nothing sunnier on a cold winter day than preserves over warm toast or scones. Surprise them with this golden pineapple confit, speckled with spicy aleppo or smoky crystals of salt, a celebration of sweetness.
  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Cook: 1 hr 10 min
  • Yield: 4 pint-size jars or 8 cups
Share This Recipe

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. 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. 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. 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.
  4. Copyright 2011 Cooking Channel, LLC. All rights reserved.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Sifted: Sweet and Salty Desserts + More Delicious Bits Feb 13, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.