Roast Pineapple Turkish Delight

• 1 None medium pineapple
• 2 1/4 cups granulated sugar
• 1 1/2 cups powdered sugar
• 2/3 cup cornstarch
• 1/4 tsp tartaric acid
• 1 None lemon, juiced
• 2 1/2 tbsp powdered gelatin
• 2 None dried pineapple rings, cut into small pieces

1. Preheat oven to 425u0b0F. Line a 4x8 inch rectangular tray or 8 inch square cake pan with plastic wrap.
2. Place pineapple on a roasting tray and roast until skin is black, about 1 hour 30 mins. Let cool then remove skin with a knife. Remove and discard core then use a stick blender to puree flesh until smooth. Set aside.
3. Bring sugar and 1/2 cup water to a boil, brushing down sides with a wet pastry brush from time to time. Simmer until mixture reaches 239u0b0F on a candy thermometer. Add tartaric acid and lemon juice.
4. Meanwhile, whisk together powdered sugar, cornstarch and 1/2 cup cold tap water. Add cornstarch mixture and 2 cups boiling water to hot sugar syrup. Cook over medium heat, stirring with a whisk, until thick and translucent, about 15 mins.
5. Soak gelatin in a little cold water until soft, about 2-3 mins, then add to sugar syrup. Add pineapple puree and stir until combined. Pour into prepared tray and chill for 2 hours, or until set. Turn out onto a cutting board and cut into squares with a slightly wet knife.

pineapple, sugar, powdered sugar, cornstarch, tartaric, lemon, powdered gelatin, pineapple rings

Taken from recipes-plus.com/api/v2.0/recipes/32125 (may not work)