Relleno de Piña (Pineapple Filling)

Ingredients

• 1 large slightly underripe pineapple (Ananas comosus), peeled, cored, and finely diced
• 1 cup (250 ml) cornstarch
• 1 pound (450 g) sugar
• Approximately 2 cups (500 ml) water
• METHOD (reconstructed from ingredients and regional practice — full method not provided in source pages)

Method

1. 1
   Combine water and sugar in a heavy-bottomed saucepan. Stir to begin dissolving the sugar.
2. 2
   Whisk the cornstarch into a small quantity of the measured cool water to form a smooth slurry before adding to the pan.
3. 3
   Add diced pineapple and the cornstarch slurry to the sugar-water mixture.
4. 4
   Cook over medium heat, stirring constantly, until the mixture reaches a full simmer (100°C / 212°F) and thickens to a cohesive, spoonable mass that holds its shape.
5. 5
   Continue stirring until the filling pulls from the sides of the pan and the raw starch taste is gone.
6. 6
   Transfer to a clean container. Cool completely before using as a filling.