RCI-DS.004.0116.001
Fresh Pineapple in Port Wine
Cashew nuts are one of the major crops of Mozambique. It would be quite appropriate to sprinkle cashew nuts on the pineapple or to pass a bowl of cashew nuts with the dessert or as a snack later in the evening.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- ripe sweet pineapple1 large
- red port wine½ cup
- 1 unit
- 1 unit
Method
1
Spread the cashew nuts in a single layer on a dry skillet over medium heat and toast them, stirring frequently, until lightly golden and fragrant. Remove from heat and set aside to cool completely.
5 minutes
2
Combine the sugar with a small amount of water in a heavy-bottomed saucepan and stir over medium heat until the sugar fully dissolves. Do not stir once the mixture begins to boil.
3 minutes
3
Continue cooking the sugar syrup without stirring until it reaches the soft-ball stage, approximately 115–120°C (240–248°F) on a candy thermometer. Watch carefully to avoid burning.
8 minutes
4
Remove the saucepan from heat and immediately add the toasted cashew nuts to the hot sugar syrup, stirring vigorously with a wooden spoon to coat each nut evenly.
2 minutes
5
Return the saucepan to low heat and continue stirring constantly until the sugar recrystallizes and forms a dry, white, sandy coating around all the nuts. Remove from heat as soon as the coating is set.
5 minutes
6
Turn the sugar-coated cashews onto a sheet of parchment paper or a lightly greased baking tray, separating any clumped nuts quickly with a fork or spoon before the coating hardens.
2 minutes
7
Allow the crystallized cashews to cool completely at room temperature until the sugar shell is fully hardened and crisp. Once cooled, the confection is ready to serve or store in an airtight container.
15 minutes