If you need a quick topping for shortbread or crackers then this recipe works well and does not use too many ingredients. Here is the recipe for shortbread. Method In a saucepan add the can of pineapple, brown sugar, salt and butter over medium-high heat. In a seperate bowl add the egg yolks, white sugar and cornstarch. Whisk until light yellow. When the pineapple mixture has broken down (about 10-20 minutes) add a 1/4 cup to the egg mix and whisk, then place back into the saucepan for 30 seconds or so. It should start to thicken up quickly. Remove from the heat and let cool in a shallow pan. When it has cooled somewhat you can top shortbread, bread or crackers.
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