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Freezing pineapple? I was thinking about putting either fresh
- Thread starter monj
- Start date
Mo, I've made Beranbaum's "Fresh preserved pineapple" and put that in the freezer
No problem using it later, but then it went into carrot cake. I think the sugar molecules might help in this case to protect during freezing. Her method is wonderful with fresh pineapple, although the recipe might need to be adjusted now that only sweet "golden pineapples" seem to be available.
No problem using it later, but then it went into carrot cake. I think the sugar molecules might help in this case to protect during freezing. Her method is wonderful with fresh pineapple, although the recipe might need to be adjusted now that only sweet "golden pineapples" seem to be available.
Rose Levy Beranbaum's Fresh Preserved Pineapple
from The Cake Bible...a brilliant resource.
2 cups sugar
1 cup water
4 cups fresh pineapple (peel, core, cut into chunks)
Bring sugar/water to boil.
Add pineapple. Bring back to boil.
Cover and cool overnight at room temp.
Drain pineapple. Save syrup for another use.
Puree pineapple in processor or food mill.
Freezes well.
Makes ~3 cups puree.
from The Cake Bible...a brilliant resource.
2 cups sugar
1 cup water
4 cups fresh pineapple (peel, core, cut into chunks)
Bring sugar/water to boil.
Add pineapple. Bring back to boil.
Cover and cool overnight at room temp.
Drain pineapple. Save syrup for another use.
Puree pineapple in processor or food mill.
Freezes well.
Makes ~3 cups puree.
Ingredients for Rose Levy Beranbaum's Pineapple Ice Cream
Standard recipe is in The Cake Bible
Reduced recipe below makes 1 Quart (amounts are approximate)
5 egg yolks
2" piece of vanilla bean
dash salt
1/2 C sugar
2 C heavy cream
2/3 C milk
Add to cold mixture before churning:
2/3 C fresh preserved pineapple puree
5 tsp kirsch (or vodka or nothing)
Follow any standard recipe for cooked custard ice cream. Chill well before churning.
Standard recipe is in The Cake Bible
Reduced recipe below makes 1 Quart (amounts are approximate)
5 egg yolks
2" piece of vanilla bean
dash salt
1/2 C sugar
2 C heavy cream
2/3 C milk
Add to cold mixture before churning:
2/3 C fresh preserved pineapple puree
5 tsp kirsch (or vodka or nothing)
Follow any standard recipe for cooked custard ice cream. Chill well before churning.
I think it's unfortunate that the science of some of our endeavours cannot just just be presented
in a pure form. It seems so many of these TV folks think they have to entertain us to keep us interested.
Sadly, I believe they must have done some market surveys somewhere, that are dictating the 'flavour' of these performances.
I like Alton's show so much, that I just look beyond the silliness. But for how long?
What about that British fellow that does experimental cookery? His show is all substance and I like it as well.
in a pure form. It seems so many of these TV folks think they have to entertain us to keep us interested.
Sadly, I believe they must have done some market surveys somewhere, that are dictating the 'flavour' of these performances.
I like Alton's show so much, that I just look beyond the silliness. But for how long?
What about that British fellow that does experimental cookery? His show is all substance and I like it as well.
agm_cape_cod
Well-known member
Another possibility is to roast the pineapple and put it into the IC base. I did with ginger IC nt
Wow, thanks so much for keying in for me smileys/smile.gif you've made an older woman I work with very happy!
she was talking about the old Ann Page Pineapple ice cream that's been discontinued for years so wistfully that I wanted to surprise her and make some. Thanks so much!
she was talking about the old Ann Page Pineapple ice cream that's been discontinued for years so wistfully that I wanted to surprise her and make some. Thanks so much!