Gastronomixs

Pineapple sweets

Pineapple pâte de fruits (pectin-based). Pectin is a natural gelling agent that means the end result can be cut. You can coat these sweets in two ways, to make French Pâte de fruits or Turkish delight.

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, 's Gravenzande, the Netherlands.

Pineapple sweets

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Ingredients

1000

g

pineapple juice

1000

g

sugar

150

g

glucose syrup

100

g

sugar

30

g

yellow pectin

20

g

citric acid

Preparation method

  • Boil the juice with the 1000 g sugar and the glucose syrup.
  • In the meantime, mix the pectin with the 100 g sugar.
  • Add the pectin to the boiling juice whilst stirring.
  • Boil the mixture, bringing it up to 107 °C.
  • Remove the pan from the heat and wait until the bubbling eases slightly.
  • Now add the citric acid and pour directly into a tray covered with plastic.
  • Leave to gel and then process it further at room temperature.

Serving suggestions

  • Coat the mixture with sugar for the traditional version.
  • Coat with potato starch or other starch for a variation on Turkish delight.
  • Vary by coating with a different powder, such as coconut powder or yoghurt powder. 

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