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
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.