Pineapple Compote Recette

Transform juicy pineapples into a vibrant, sunshine-yellow compote! This easy recipe, unearthed from a dusty cookbook, creates a delightful fruit preserve perfect for topping biscuits, pancakes, or even ice cream. Unlike thick jams or jellies, this compote boasts a lighter texture, showcasing the bright, natural flavor of the pineapple. A simple yet elegant treat, perfect for gifting or enjoying yourself.

Préparation 30 min

Cuisson 150 min

Calories 637.1 kcal

Protéines 1g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pineapple Compote

1 (2-3 lbs) fresh pineapple, peeled, cored, and diced
1 1/2 cups granulated sugar (or to taste)

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Comment préparer Pineapple Compote

Prepare your jars: Sterilize 4 eight-ounce preserving jars according to the manufacturer's instructions.
Prep the pineapple: Peel, core, and finely dice the pineapple. Remove all the 'eyes'.
Combine ingredients: In a large preserving kettle or heavy-bottomed saucepan, combine the diced pineapple, sugar, and lemon juice (if using). Gently toss to coat.
Macerate: Let the mixture sit at room temperature for 1 hour to allow the pineapple to release its juices and the sugar to begin dissolving.
Simmer gently: Place the kettle over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for approximately 60-90 minutes, or until the pineapple is translucent and tender. Skim off any foam that forms on the surface.
Fill the jars: Using a ladle or jar lifter, carefully transfer the hot pineapple compote to the sterilized jars, leaving about 1/4 inch headspace.
Remove air bubbles: Run a clean, non-metallic utensil (like a chopstick or silicone spatula) around the inside of the jars to remove any air bubbles.
Process jars (optional for shelf stability): Wipe the rims of the jars clean, place lids and rings on the jars, and tighten to fingertip tightness. Process the jars in a boiling water bath for 10 minutes. Ensure the water completely covers the jars. If skipping water bath processing, be sure to store jars in refrigerator.
Cool and seal: Remove the jars from the water bath (if processing) and allow them to cool completely. You should hear a ‘pop’ sound as the jars seal.
Storage: Unsealed jars should be refrigerated and used within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 6 months.