Corner Café

January 18, 2009

Microwaved Pineapple Filling (for Pineapple Tarts)

Filed under: Basics,Jams & Preserves — SeaDragon @ 12:00 am
Tags: , , ,
pineapple_filling08

Since pineapples are in season at the moment (I bought one weighing about 2kg for only AUD$3.00 this week), so decided to experiment further on making the microwaved pineapple filling for pineapple tarts.

pineapple
This was the pineapple, weighing 2kg with the green top off, I used for making the pineapple filling.

I did it properly this time, no thickener added, and it went rather well. Since I was not sure how long it took to properly cook the filling to the best consistency in the microwave, I did overcooked it by a few minutes, and have to rehydrate the filling by adding more pinerapple juice back to the dry filling. However, with the lesson learnt, I can now gauge the correct timing for next time. With my microwave of 650W power, I can now safely say that it will take 22-25 minutes to cook the pineapple filling to the right consistency in the mocrowave, and the best thing is you don’t have to stir it continuously!

Makes approx. 500g filling

[Ingredients]
2kg whole pineapple (weight with top off)
330 (1 1/2 cups) white granulated sugar
1/4 teaspoon salt
3cm cinnamon quill *
3 cloves *
1 segment of a star anise *

These spices are what make the Pineapple Tarts what they are, aroma of the South East Asia, but you may omit them if you prefer.
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[Preparation]
1. Peel and remove eyes from the pineapple. Using a coarse grater, grate the pineapple, discard core. You should now have about 1.25kg of grated pineapple.
2. Drain the grated pineapple. Then lightly squeeze the pulp with your hands to remove excess juice. You should now have about 3 cups (750ml) of pineapple juice and 2 cups (500g) of moist pineapple pulp. Keep the pineapple juice for drinking. (Alternatively, use muslin to squeeze out the excess juice from the drained pulp. Don’t squeeze it too dry. If you have squeezed the pulp too dry, you have to add about 1/2 cup juice back to the pulp when you start cooking it in the next step of preparation.)

pineapple_grated02

3. Put the pineapple pulp into a microwave-safe jug. Add sugar, salt and spices. (Add 1/2 cup pineapple juice if the pulp is squeezed really dry.)

pineapple_filling01
The ingredients for making pineapple filling.

pineapple_filling02
Stir all the ingredients to mix well before starting to microwave.

4. Microwave, uncovered, on HIGH for 10 minutes (my microwave is 650W power). Remove from microwave and give it a stir, be careful of the hot steam.

pineapple_filling03

5. Return to microwave and cook on HIGH for another 10 minutes. Remove, don’t stir, and see if the surface of the filling is level or lumpy. If the filling has become lumpy but still soft, it is done. Remove and let cool, be very careful as the filling is extremely hot at this stage! If not, give it a stir and continue to cook but for only 1 minute each time, and check each time until the filling has just start to become firm and clump together.

pineapple_filling04
After cooking for 20 minutes, the filling is still moist.

pineapple_filling05
This should be the consistency of the done pineapple filling, the mixture has formed peaks and not flattened out to a level surface.

6. If you have overcooked the filling and it has set hard after cooling, just add some pineapple juice and put back into the microwave and cook on LOW for 1 minute. Give it a vigorous stir to soften. If it is still too hard, continue to add more juice and cook on LOW setting until the filling is soft but lumpy.

Taste: Sweet tangy and firm pineapple jam
Consume: Best within 2 weeks
Storage: Store in airtight container in the refrigerator
Recipe Reference: Recipe from the article ‘Pining for Pineapple Tarts’, Jan-Mar 2003 issue of Singapore magazine (SG Ezine)

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10 Comments »

  1. sd

    good job, you did it well, now time to make more tarts

    Comment by lily ng — January 18, 2009 @ 1:55 pm | Reply

  2. Lily,
    Thanks :)

    Haha, was thinking of making the pineapple-shaped tarts using this batch, but also thinking of creating a ‘pineapple melting moments’ recipe by using the filling between the biscuits. Will have to find time to make them, may have to wait after CNY.

    Comment by SeaDragon — January 20, 2009 @ 8:24 am | Reply

  3. Hi,

    I never thought of using microwave! thanks for sharing!

    I have been making my own pineapple filling cos I love the moist and flavourful jam. The problem is despite making so many batches of jam, I still have the tendency to make it too watery… and only discover after the tart is baked.

    Do you have a foolproof method to check for the right consistency? :-)

    Cheers,
    Cookie

    Comment by cookie — February 2, 2009 @ 10:41 pm | Reply

    • cookie,
      I also don’t have a foolproof method. Usually I just cooked until the filling is quite thick and it doesn’t have a level surface but have peaks formed. Then after cooling, if it still cannot be formed into balls and is still very sticky, then I will cook it a bit more. HTH.

      Comment by SeaDragon — February 4, 2009 @ 8:28 pm | Reply

  4. Hi SeaDragon,

    Sorry for 1 more question – If the pineapple paste is already formed into ball, can I still put them into microwaved for it to dry up a bit more?

    I have 1 tray which is too wet but already formed into the small ball. The thought of smashing them up sadden up due to all the hardwork… so I am still thinking what to do with these.

    I look forward to your advice.

    Regards.

    Comment by cookie — February 5, 2009 @ 1:59 am | Reply

  5. cookie,
    Mmm, that’s a bit tricky. I think you can still microwave them already formed into balls, maybe just do it in shorter time, say, maybe 30-second interval in case they overcooked.

    Comment by SeaDragon — February 6, 2009 @ 9:21 pm | Reply

  6. Hi SeaDragon,

    thanks for your advice. Really apppreciate it!

    …cookie

    Comment by cookie — February 7, 2009 @ 3:11 am | Reply

  7. [...] Corner Cafe posts a microwave method of cooking the filling, and it takes much less time of course…will try it out next time. (Note: my friend tried the microwave method, the filling is lighter in color but because pineapple juice was squeezed out, thus the pineapple filling is not very flavorful… hmmm maybe next time I will cook pineapple (with juice) on the stove till 1/3 of juice left then pop into microwave to cook some more– making the painful process a little faster??) [...]

    Pingback by Pineapple Tarts « Queen of the Chennaults — February 28, 2009 @ 11:42 am | Reply

  8. Hi SD,

    With this revised microwave recipe, can we still use the canned pineapples? Just not very good at handling the fresh pineapples though I’m sure they do taste nicer. If using the canned pineapples, can you still achieve the golden brown colour as shown in your pics? Thanks very much for sharing your recipe.

    Comment by Ling — August 4, 2011 @ 5:34 pm | Reply

    • I see no problems at all by using canned pineapples. The brown colour is due to sugar caramelisation rather than the pineaples.

      Comment by SeaDragon — August 14, 2011 @ 4:04 pm | Reply


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