Dulce de piña con leche is a wonderful combination, with the gentle tartness of pineapple, the creaminess of milk, and some of our favorite spices. But there's a trick to making it, and here's how I make one of our easiest treats.
Why we ❤️ it
Dulce de piña (with or without milk) is one of those traditions that do not seem to disappear in our country, like stopping every time we travel to and from La Capital to eat something or buy something in one of the hundreds of roadside stops to bring to family or friends.
No one can arrive at their destination without bringing some dulce de naranja (candied orange) canquiñas (coconut candy) or raspadura (dulce de leche wrapped in natural fiber) bought in places with names we all know, such as Jacaranda (R.I.P) in Bonao, or Las Marías in Baní. And of course, a jar of pineapple fudge.
Although you could shorten the time by starting with pineapple jam from the supermarket, the ideal, and what gives the best result, is to use a whole ripe pineapple, which we peel, remove the core or heart, and chop (or make the grated pineapple).
If you can't get fresh pineapple, you can use 3 cups of canned pineapple slices cut into chunks or canned pineapple squares. Add the juice in the can instead of water to the cooking.
About this recipe
As I'm sure you suspect, boiling the pineapple with the milk will cause the milk to "cut", which is not what we are looking for (we already have a dulce de leche cortada recipe). To end up with a uniform mixture of milk that is not cut, and soft pineapple, the trick in preparation is to cook separately a pineapple puree to make a pineapple jam, and the dulce de leche. Then they are mixed cold (just like dying dreaming).
Remember that with the rinds and core of the pineapple you can make our tasty pera piña juice, or a rich pineapple guarapo. With the other half of the pineapple, you can make this delicious pineapple rice salad, or a piña colada.
This recipe serves 6 servings of about 1 cup. You can reduce the portion and serve up to 8 people.
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[Recipe] Dulce de Piña y Leche (Milk and Pineapple Fudge)
- Making dulce de leche: Combine milk, ½ cup sugar, cinnamon, and cloves in a heavy-bottomed saucepan.Simmer until the milk is reduced to a quarter of the volume (30 mins approx.). Stir frequently, and watch that it does not overboil during cooking.Cool to room temperature and then in the refrigerator for two to three hours (it should be well chilled). Meanwhile, prepare the pineapple candy as indicated below.
- Making pineapple jam: In a medium saucepan, mix the minced or grated pineapple, 1 cup of water, the pinch of salt, vanilla, and lemon or orange zest, and the remaining sugar.Cover and boil over medium heat until the pineapple is soft and has the consistency of jam. Let the remaining liquid evaporate.Chill at room temperature and then in the refrigerator for two to three hours (it should be well chilled).
- Serving: Once both candies are cold, mix the pineapple candy with the milk fudge and place it in a sealed container or glass pot. Store in the refrigerator for another hour or overnight before serving. Serve cold.Always keep chilled so it doesn't cut. It can last up to three days chilled.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Published Dec 29, 2005, revised