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Friday, October 7, 2011

Pineapple Filling for Cakes and Pastries

Pineapple Filling
      looks ugly, tastes amaaaazing ;)   

fresh pineapple, peeled and chopped
sugar to taste
1-2 TB of dark rum
pinch of salt
2 TB or so of cornstarch (sift over the pineapple sauce while in the pan, sifting avoids lumps)
          Do NOT try to be exact with this.  Just add enough to get a desirable consistency that is not wet, but not overly stiff and jello-like either.  After about a minute on medium to medium high, you get the full effect of the cornstarch in terms of thickening.

This recipe is very much freestyle.  I didn't measure anything.  The recipe was inspired by the delicious filling used in Dominican cakes and the awesome homemade marmalades that abound there.  I just chopped some pineapple into chunks (maybe try 1-1/2 cups or so) and put it in the blender with enough water to get it going.  I pulsed it until I got a consistency still slightly chunky and not too watery.  Then I put that on the stove over medium to medium high with some sugar, cinnamon, 1-2 TB of dark rum, and a pinch of salt and added in about 2 TB or so of cornstarch to thicken it so that it would not run or get the cake wet.  End result = mmmmm mmmm, talk about GOOD!

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