Professor Slughorn’s Crystallized Pineapple

Whether trying to bribe him for information or to get on his good side so you can become part of the Slug Club, you can make Professor Slughorn’s favorite vegan treat–crystallized pineapple–yourself!

The first time I tried making this it didn’t turn out too well, but at least the results made really good pineapple-berry smoothies instead of going to waste. I then worked out what I had been doing incorrectly and gave it another try so now I can bring you a proper recipe! A warning though, this is fairly time-consuming and works much better if you have a dehydrator (unlike me).

Also, when you’re finished with the syrup don’t just throw it out. You nowhave pineapple syrup, which can be used for countless awesome things… sweeten iced tea, use in a frosting or glaze for coconut cupcakes (or coconut pancakes!), mix with cream soda and make a pineapple soda/coconut ice cream float, pineapple curried rice… the ideas are endless!

Professor Slughorn’s Crystallized Pineapple
amounts vary depending on how much pineapple you’re using

1 pineapple, or canned pineapple rings
Sugar
Water

If using fresh pineapple: Peel, cut into 1/4 inch slices, and cut out the core so you have nice little pineapple rings. (if using canned pineapple: open can and drain.)

In a large pot, make a simple syrup: 1 part sugar to 2 parts water. I used 4 cups of water and 2 cups of sugar for my one pineapple, but you just want to make sure the syrup will cover all the fruit. Stir until the sugar dissolves.

Bring your syrup to a boil (if using a candy thermometer, it should reach 235F). Add fruit and bring back to a simmer. Cook for about an hour, covered, until the pineapple is translucent.

Remove pineapple from pot and put on a cooling rack placed on top of a cookie sheet to drain.

Next step is to dry the fruit out. If you have a dehydrator, great! You can use that! However, if you do not have one just put the fruit (on the cooling rack & cookie sheet contraption) in your oven at 200F until dry. This may take a while. Or, you could apparate to a desert and set it out in the sun to dry out.

Once your candied pineapple is dry, sprinkle with sugar and let cool. Store in an airtight container.

14 thoughts on “Professor Slughorn’s Crystallized Pineapple”

  1. hallo! our university Harry Potter society are having a Slug Club event and I’m currently doing a practice run of the crystallized pineapple. I’ve never had them before so I was wondering – are they supposed to be soft or hard? they’re in the oven at the moment and still quite soft – do they harden when they cool? great recipe by the way, I can’t wait to try them!

    1. How long have you had them in the oven for? As I mentioned, they take quite some time to dry out, especially if you don’t have a dehydrator–I forget how long exactly mine took though. They shouldn’t be hard necessarily, but chewy and not wet. The sugar sprinkled on top will also absorb a bit of the moisture left in the pineapple. Good luck, I’d love to hear how they turn out–your Slug Club event sounds awesome!

  2. Thanks for posting this recipe! I’m trying to duplicate the pineapple chunks in Trader Joe’s trek mix, and this is pretty close (and darn delicious!)

    I used canned pineapple chunks, boiled them for almost 2 hours; they never really got translucent though.

    I boiled them in a spaghetti pot, using 4 cups water, 2 cups sugar (regular; not super-fine) as you did. I was surprised; the chunks float, and I could’ve put several more cans of chunks in the pot. I stirred it occasionally.

    I drained them in a colander (saving the sugar-water for the next batch!) and dried them in a dehydrator.

    After 1 day I put them in a plastic storage container with some super-fine sugar and shook it to coat the chunks with sugar. I kept half (“batch 1”) and put half back into the dehydrator for another 24 hours (“batch 2”).

    Both batches tasted great; not quite as chewy as the Trader Joe’s version, and a bit crunchier (I think it’s the sugar granules crunching, rather than the pineapple). Batch 1 was stickier than batch 2 – I prefer batch 2.

    Taste-tested on family and friends to great fanfare and applause.

    Now I’ve gotta get massive quantities of canned pineapple chunks…

  3. Iz nice…but add lots of cinnamon or jalapeno to the simple syrup.
    I’d include the liquid from the can as well.
    I’m aiming for dried hot pineapple pieces for healthier candy.

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