Lots of fun at Salamanca this morning with ABC’s Chris Wisbey and Tino Carnevale. Order of the day was for Tino to learn how to use a pineapple peeler and corer that also swizzles the fruit into rings as it goes. Looks like a lethal weapon but works like a dream.
The most recent versions of this dazzling kitchen implement now has an added piece that cuts the rings into smaller segments.
Tino mastered the task in no time at all, very impressive.
Pineapples are delicious at present, ripe and juicy. I’ve had the luxury of three beauties this week and so have made relish, sauce and cordial syrup.
The cordial is made from the otherwise wasted core and peel of the pineapple. It’s simplicity itself to make and you’ll agree it’s well worth the minimal effort to do so.
It’s delicious served with one part syrup, four parts iced water or soda water and as part of a cocktail or cocktail, sensational.
After making the preserves only the cut-off tops of the pineapples remained. Robert has even planted those (somewhat optimistically I fear) in the garden in a very sunny spot. Time will tell how successful that exercise will be.
I’ve had some requests for the recipe for the cordial, so here it is.
Pineapple Cordial Syrup
1.5kg pineapple cores and peels
2 cups water
Juice and rind 1 large lemon
1½ teaspoons tartaric or citric acid
1 teaspoon finely grated fresh ginger, optional
Chop the pineapple peel and cores roughly and place in food processor. Process until the pieces are quite fine. Pour into a saucepan with the water., lemon juice and rind , tartaric or citric acid and ginger, if using..
Bring to the boil and then barely simmer for 15 minutes.
Strain though a colander, then the resulting liquid through a fine sieve, pressing down to extract maximum juice. To each cup of liquid add 1 cup of sugar.
Bring up to the boil , stirring, and simmer one minute. Pour into sterilised bottles and seal immediately.
To serve – use one part syrup to 4 parts water or soda water.
Store in the fridge.