Bo Friberg

Pineapple Sauce

Preparation info
  • Yield: about

    3½ cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 medium fresh, ripe pineapples (about 2 pounds/910 g each, unpeeled and including the crown)

Method

  1. Rinse, remove the crowns, peel the pineapples, and cut away the cores. You may save the cores for use in Pineapple Drink if desired.
  2. Dice 5 ounces (140