Pineapple Canapes
Ingredients
Directions
Prepare
Split the square sponge cakes in half.
Butter a chafing dish with a little butter.
Heat the chafing dish until hot, then place the cake slices in it and brown them a little on both sides.
Arrange the browned slices on a plate and spread each with a layer of canned chopped pineapple.
Make the sauce and serve
Pour the juice from the can into the chafing dish.
Moisten a teaspoonful of arrowroot with cold water, then stir it slowly into the hot juice, continuing to stir until the mixture thickens and becomes clear.
If more than a cupful of juice was used, add more arrowroot in proportion.
Pour the thickened sauce over the pineapple-topped cake slices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Arrowroot
- Thickens the pineapple juice into a clear, glossy sauce.
- Canned pineapple juice
- Provides the sweet, fruity liquid that becomes the sauce.
- Sponge cake
- Forms the base that soaks up the sauce and holds the pineapple.
The step that matters
Stirring the arrowroot into the hot juice. Arrowroot must be moistened in cold water first and stirred slowly into hot liquid; otherwise it clumps and does not thicken smoothly. Keep stirring until it turns clear and thick, since it sets as it heats.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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