Pineapple Truffles
Parve

Makes 50 to 60 truffles

Ingredients:

1 1/4 cup firmly packed sweetened flaked coconut, divided
3/4 cup sugar, divided
1 medium pineapple, ripe
3/4 cup confectioner’s sugar
4 large egg yolks

Preparation:

In a blender or food processor fitted with a metal blade, process 1/4
cup coconut with 1/4 cup sugar. Remove to a bowl or zip lock bag. Set
aside.

Cut the pineapple out of the shell. Discard core and cut the flesh
into chunks. Purée pineapple in blender or food processor. Transfer
the puréed pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup
sugar, and the confectioner’s sugar.

Bring to a boil over medium heat. Cook until all of the liquid
evaporates, about 30 to 35 minutes, stirring often to make sure the
mixture is not browning on the bottom. If the mixture is starting to
brown, lower heat slightly and stir more often.

The mixture will turn a dark golden color. Turn off the heat.

Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks
to temper them. Add the tempered yolks into the pot and mix back on
heat until dry and pulling away from the sides of the pot, about 5
minutes.

Place the pot in the freezer and chill completely.

Remove the pineapple mixture from the freezer. Using a tiny melon
baller or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar
that was blended in the first step. If the truffles get too sticky to
roll, place the mixture back into the freezer for a few minutes.

Place on parchment lined baking sheets and place into freezer. Once
frozen, remove and store in an airtight container in single layers
separated by parchment paper. Return truffles to freezer.

Serve right from the freezer or place in little paper candy cups or on
a platter 10 minutes before serving.





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