A delicious tropical glaze for cheesecakes, ice cream, and much more!
Recipe Info
| Cook Time | 20 min |
| Yields | Enough for one 9" cake |
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Ingredients |
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Fresh for |
1 week, refridgerated |
Instructions
- Combine the pineapple juice and all but 2 tablespoons of the sugar in a small saucepan over medium heat. Cook for 10 to 15 minutes, until the mixture reaches a target temperature of 225°F.
- In a small bowl, combine the remaining sugar with the pectin. Transfer the contents of the bowl to the saucepan and whisk until well combined. Bring the mixture to a rolling boil and then remove from the heat.
- Transfer the glaze to a heatproof bowl and cover with plastic wrap. Set aside to cool for about 30 minutes before using.
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