Candied Pineapple Slices
Use these glistening candied fruits to garnish the Hummingbird Cake.
- 2 cans sliced pineapple, drained, plus 1 1/2 cups reserved juice
- 2 1/2 cups sugar
- 1/4 cup light corn syrup
Bring pineapple juice, sugar, and corn syrup to a boil; cook on medium heat 4 minutes. Add pineapple slices; simmer on low heat, turning frequently, 45 minutes or until translucent.
Transfer slices to a wire rack set over a baking sheet and bake at 200 degrees until pineapple caramelizes and is less sticky, 60 to 90 minutes. Let cool on rack.