Ingredients
20
ounces
pineapple, crushed with its own juice
(488
g)
1
tablespoon
peach fruit spread or orange marmalade
(20
g)
2
tablespoons
sugar
(25
g)
1
tablespoon
cornstarch
(8
g)
2
tablespoon
water
(30
mL)
1
9-inch angel food cake, baked, cut into 12 slices
Directions:
- In sauce pan over medium heat, combine pineapple with juice, peach fruit spread and sugar. Mix well and cover. When Vapo-Valve™ clicks, reduce heat to low and cook 2 minutes.
- In small bowl, blend cornstarch and water until smooth. Stir into pineapple mixture. Cook, stirring constantly, until thickened and glossy. Remove from heat. Cool slightly.
- Serve warm or chilled over cake slices.
Tips:
- Garnish with fresh blueberries and raspberries, if desired.
- Use pineapple sauce over pancakes, waffles or frozen yogurt.
Directions
Tips
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