We don’t always throw out the pineapple
juice leftover from canned pineapple, instead we usually drink it.
However, it can be used in other ways as well. The juice is not only a
refreshing addition to drinks, syrup, marinades or water, it is also an
excellent substitute for liquids that appear in recipes for muffins, ice
cream, and fruit salad. This syrup is recommended to be put on almost
any sweet dessert because it contains small pieces of pineapple and also
because it is simple and wonderful and adds a rich flavor.
Ingredients:
Canned pineapple - 1 cup (juice only)
Cornstarch - 4 tbsp.
Preparation:
Before preparing, it is recommended to place the liquid in the
fridge for several hours.
This will make it easier to mix it with
cornstarch later on.
Add about 4 tablespoons of cornstarch (56 g) to each cup of
pineapple juice.
Mix and boil in a pot over medium to high heat until it
thickens.
The prepared syrup should be cooled for several hours and drizzled
over ice cream, cakes, pudding or pancakes.
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