Pineapple Ice Cream Sauce Recipe
Ingredients
| Pineapples | 4 Large | |
| Sugar | 4 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 1/4 Cup (16 tbs) |
Directions
Remove crowns from pineapples; peel, remove eyes, and core.
Dice pineapple; measure 12 cups.
Place about 2 cups in blender container.
Cover; blend till finely chopped, stopping to scrape sides.
Remove pureed pineapple.
Repeat process till all diced pineapple is pureed.
In 6- to 8-quart Dutch oven combine pineapple, sugar, and corn syrup.
Bring to full boil.
Reduce heat; boil gently, uncovered, till desired consistency, 25 to 30 minutes.
Stir often to prevent sticking.
Stir in lemon peel and juice.
Pour hot sauce into hot, clean half-pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)
Dice pineapple; measure 12 cups.
Place about 2 cups in blender container.
Cover; blend till finely chopped, stopping to scrape sides.
Remove pureed pineapple.
Repeat process till all diced pineapple is pureed.
In 6- to 8-quart Dutch oven combine pineapple, sugar, and corn syrup.
Bring to full boil.
Reduce heat; boil gently, uncovered, till desired consistency, 25 to 30 minutes.
Stir often to prevent sticking.
Stir in lemon peel and juice.
Pour hot sauce into hot, clean half-pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)
Chef
