Month: June 2007

Pineapple Papaya Ginger Conserve

2 cups shredded fresh pineapple, firm, ripe
2 cups diced fresh papaya, firm, ripe
2 cups sugar
2 teaspoons grated fresh ginger

Peel pineapple; shred by running a fork from top to bottom of fruit; discard core. Peel papaya and dice. Peel and grate fresh ginger. Measure equal amounts of pineapple and papaya. For each cup of mixed fruit, add 1 cup of sugar and about 1 teaspoon grated ginger. Cook up briskly in a large kettle until mixture boils, then reduce heat and stir frequently until thick. Pour into hot sterilized jars. Seal with self sealing lids.

Grape Conserve

2 1/2 quarts Concorde grapes
1 cup water
4 cups sugar
1 cup orange pulp
2 cups seedless raisins
2 cups drained, crushed, canned pineapple
1 1/2 cups broken walnut pieces

Wash and drain the grapes, then slip from the skins and cook the skins with water for 15 minutes. Cook the grape pulp 10 minutes without water, and then press through sieve to strain out seeds. Combine the two mixtures, add the sugar, orange pulp, raisins and pineapple, and cook over moderate heat for 45 minutes, stirring frequently. Skim, if necessary; add the nuts and turn into small, sterilized jars in seal. Makes about six pints.

Chop Suey Conserve

1 pound seedless white grapes
1 dozen red plums
1 large orange
4 pounds fresh peaches
2 1/2 cups pineapple
sugar

Wash the raw fruit; halve the grapes, pit and cut the plums into small pieces; slice the orange very thinly, discard seeds and quarter the slices; scald peaches, remove skins and slice. Put the raw fruits into a large preserving kettle, add the pineapple juice and simmer gently for 30 minutes, stirring frequently. Now add the pineapple, diced. Measure the fruit and add 3/4 cup sugar for each cup of fruit. Continue to simmer slowly, stirring frequently, for one hour. Skim, if necessary, then turn into small, sterilized jars and seal. Makes 8 pints.

Hawaiian Chutney Recipe

4 cups crushed, canned pineapple
2 cups chopped, seedless golden raisins
1/2 cup brown sugar, firmly packed
3 tablespoons white vinegar
1 teaspoon salt
1/2 cup white sugar
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
few drops Tabasco sauce
1/2 cup chopped almonds

Combine pineapple, raisins, brown sugar, vinegar and salt in large saucepan. In a small bowl combine white sugar, ground ginger, cayenne pepper, ground allspice, ground cloves, ground cinnamon, and Tabasco sauce. Stir spice mixture into pineapple mixture; cook, stirring constantly over low heat for 40 minutes or until mixture becomes clear. Remove from heat; add almonds. Pour into hot, sterilize pint jars. Seal at once. Makes 3 pints.

Sweet and Sour Fruit Topping

1/2 cup honey
1 tablespoon flour
1 egg, beaten
1/4 cup lime juice
1/2 cup pineapple juice

In a pot combine all ingredients; mix well. Cook slowly, stirring constantly, until mixture is thick. Chill. Recipe makes 1 1/2 cups of Sweet and Sour Fruit Topping.

Pineapple Cake Topping

2 1/2 cups crushed pineapple
1 package vanilla pudding (not instant)
1/2 pint heavy cream
1/2 cup chopped nuts
12 maraschino series, cut in quarters

Combine crushed pineapple with vanilla pudding and cook over medium heat until pudding comes to a boil. Remove from heat and cool. Whip cream until stiff; fold into pudding mixture and add nuts and cherries. Serve on wedges and chiffon cake. Can be made in advance and kept under refrigeration. Recipe makes 10 to 12 servings.

Pineapple Ice Cream Topping # 1

1/2 cup evaporated milk
1 1/2 tablespoon cornstarch
2 tablespoons sugar
few grains of salt
1/4 cup pineapple juice
1/2 cup drained, crushed pineapple
2 teaspoons freshly squeezed lemon juice

Chill milk until icy cold. Combine cornstarch, sugar and salt in top of a double boiler. Stir in pineapple juice and cook over boiling water 20 minutes, stirring occasionally. Remove from heat and fold in crushed pineapple. Chill thoroughly. Whip chilled milk with rotary beater or electric blender at high speed until fluffy, then add lemon juice. Continue whipping until stiff. Fold into chilled pineapple mixture. Serve over ice cream. Recipe makes about 1 2/3 cups of Pineapple Topping.

Spicy Chestnut Fruit Sauce Recipe

1 tablespoon melted butter
5 1/2 ounces water chestnuts
2 1/2 cups pineapple juice
6 ounces tangerine juice, concentrated, undiluted
2 sticks cinnamon
1 tablespoon butter
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoon lemon juice
2 teaspoon grated lemon rind

Slice the water chestnuts. Add to the melted butter. Stir until butter is absorbed and chestnuts are lightly browned. Remove from heat. In a large saucepan add enough water to the pineapple juice to make 3 cups; add tangerine juice and cinnamon sticks. Bring to a boil, reduce heat and simmer for five minutes. Mix sugar, cornstarch, ginger and salt in a bowl. Blend thoroughly. Pour a little of the hot juices into the cornstarch mixture. Stir until smooth. Return cornstarch measure to the fruit juices and cook, stirring until clear and they can do. Remove from heat. Add the lemon juice, lemon rind and butter. Cool to room temperature. Remove cinnamon sticks. Chill. Before serving, add sautéed water chestnuts. Keeps well in refrigerator for week. Use over fruit combinations: apples, watermelon and honeydew melon balls, strawberries and green or white grapes. Recipe makes 3 cups of Spicy Chestnut Fruit Sauce.

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Royal Hawaiian Icing Recipe

2 tablespoon shortening
2 1/2 cups 4x confectioners sugar
1 tablespoon butter
1/2 cup drained, crushed pineapple
1/4 teaspoon salt

Cream shortening and butter. Add sugar and pineapple alternately, stirring well. Beat until creamy. Makes enough to cover tops and sides of two 9 inch layers.

Pineapple Sherbert Frosting Recipe

2 tablespoons homogenized Spry
1 tablespoon butter
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
3 cups confectioners sugar
4 tablespoons canned pineapple juice
1 tablespoon scalded light cream

Blend first 4 ingredients. Beat in 1/2 cup sugar. Add cream alternately with remaining sugar, beating after each addition. Add only enough cream to make nice spreading consistency. Recipe makes enough frosting for tops in sides of two 8 inch round layers, or a 9 inch tube cake or 2 1/2 dozen cupcakes.