Roast Pineapple Turkish Delight

1. 1

   Preheat oven to 425u00b0F. Line a 4x8 inch rectangular tray or 8 inch square cake pan with plastic wrap.

2. 2

   Place pineapple on a roasting tray and roast until skin is black, about 1 hour 30 mins. Let cool then remove skin with a knife. Remove and discard core then use a stick blender to puree flesh until smooth. Set aside.

3. 3

   Bring sugar and 1/2 cup water to a boil, brushing down sides with a wet pastry brush from time to time. Simmer until mixture reaches 239u00b0F on a candy thermometer. Add tartaric acid and lemon juice.

4. 4

   Meanwhile, whisk together powdered sugar, cornstarch and 1/2 cup cold tap water. Add cornstarch mixture and 2 cups boiling water to hot sugar syrup. Cook over medium heat, stirring with a whisk, until thick and translucent, about 15 mins.

5. 5

   Soak gelatin in a little cold water until soft, about 2-3 mins, then add to sugar syrup. Add pineapple puree and stir until combined. Pour into prepared tray and chill for 2 hours, or until set. Turn out onto a cutting board and cut into squares with a slightly wet knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.