Ananas Aceto Dolce Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Ingredients
| Large ripe pineapple-1-1.6 kg (3 1/2 lb) about 50 cloves | ||
| White wine vinegar | 225 Milliliter | |
| Mustard seeds | 10 Milliliter | |
| Chilli powder | 1.25 Milliliter | |
| Soft light brown sugar | 100 Gram | |
| Honey | 50 Gram | |
Directions
GETTING READY
1. Slice the whole pineapple crosswise into rings that are 2 cm (3/4 inch) thick.
2. Remove the thick outer cover of the pineapple making the six cuts to give a hexagonal shape
3. Cut the flesh into 6 even sized triangles
4. Stud each triangle with one clove
5. The final yield should be about 700 g (1 1/2 lb) of pineapple
MAKING
6. In another bowl, mix all the remaining ingredients
7. Tip these over the pineapple slices
8. Microwave uncovered on HIGH for 20 minutes
9. The syrup should be reduced and the pineapple should be very tender
10. Leave this to cool for five minutes
11. Transfer this to a very hot sterilized jar
FINALIZING
12. Cover the preserve with a waxed paper disc
13. Seal and label
14. Store in a cool dark area till required
SERVING
15. Serve as-is when required
1. Slice the whole pineapple crosswise into rings that are 2 cm (3/4 inch) thick.
2. Remove the thick outer cover of the pineapple making the six cuts to give a hexagonal shape
3. Cut the flesh into 6 even sized triangles
4. Stud each triangle with one clove
5. The final yield should be about 700 g (1 1/2 lb) of pineapple
MAKING
6. In another bowl, mix all the remaining ingredients
7. Tip these over the pineapple slices
8. Microwave uncovered on HIGH for 20 minutes
9. The syrup should be reduced and the pineapple should be very tender
10. Leave this to cool for five minutes
11. Transfer this to a very hot sterilized jar
FINALIZING
12. Cover the preserve with a waxed paper disc
13. Seal and label
14. Store in a cool dark area till required
SERVING
15. Serve as-is when required
Chef
