Preserves Online: Pineapple Preserves

Wednesday, 18 July 2012

Pineapple Preserves

This is one of my favorites, it has such a sunny color and will cheer your grumpy winter mood in a second. The subtle flavor and sandy texture of the pears combined with the acidity-sweet pineapple are very compatible. The lemon helps tame their natural sweetness and the vanilla totally enhances the flavor. I hope you will splurge and use the seeds from a vanilla bean for this occasion. if not, use only pure vanilla extract; otherwise, leave it out Always great at breakfast on toast, or with granola and yogurt, it is really good on top of vanilla ice cream. In a food processor fitted with the metal blade, chop the pineapple coarsely. Strain the juices into a nonreactive large saucepan. Reserve the pineapple pieces. Add the pears to the pineapple juices in the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the pears are tender, about 15 minutes.
Add the reserved pineapple. Stir in the sugar and the lemon juice. Cut the vanilla bean lengthwise and scrap out the seeds with the tip of a paring knife and add to the mixture; also add the empty bean to the saucepan. Simmer, stirring often, until the pears are soft and chunky and the mixture is slightly thickened, about 25 minutes. Remove and discard the vanilla bean.