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Stone — Mountaintop Kitchen's avatar

Here’s a written transcript for the jam, syrup, and “flowers” from the above 2 videos.

For the Pineapple Jam & Syrup

• 600g (3 cups) Pineapple chunks (¾ large pineapple)*

• ½ Lemon, juice only

• 250g (1 cup) Water

• 420g (2 cups) Granulated sugar

* Use remainder of pineapple to make dehydrated “flowers” (see below).

Pretty simple.

1. Chop pineapple, place in saucepan.

2. Add lemon juice, water & sugar.

3. Simmer on medium-low heat for about 1 hour or until a rich, golden color. Stir occasionally to prevent burning.

4. Remove from heat and drain syrup into a bowl.

5. Place drained, cooked pineapple in a food processor with half of drained syrup. Set aside the remainder of syrup for the frosting.

6. Pulse the pineapple mixture until jammy consistency. Don’t over mix or color will become pale.

7. Cool and fill cake.

For “flowers:”

1. Simply thinly slice the remainder of the pineapple, place on a rack and bake at 90C for a couple hours. Remove rings place into cupcake tin and bake another 30 minutes.

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jennifer rose's avatar

Another delicious baking venture!

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