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Brandied Pineapple
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2 fresh ripe pineapples
1 3/4 cups sugar
1 fifth (3-3/4 cups) brandy
Trim the pineapple, cut off the rind and cut vertically into fourths. Cut off the core. Cut the pineapple into 1/2-inch chunks. Pack into sterilized jars. Pack tightly, because the pineapple will shrink.
Place sugar and brandy in a saucepan. Stir over low heat until sugar dissolves. Do not bring brandy to a boil.
Pour the hot brandy mixture over the fruit in the jars. Cover tightly with lids and store in a cool place for 6 weeks or longer. Serve over ice cream or cake.
Makes about 1-1/2 to 2 quarts, depending on the size of the pineapple chunks and the shape and size of the jars.
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