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Pineapple Pudding

The official name for this in Costa Rica was Pineapple Compote, but to me it seems more like a pudding. This can easily be varied by using different kinds of juices. My favorite by far was the one made with pineapple juice, although I made it at home using orange juice and it was equally delicious. If you have a high speed blender, such as a Vitamix, this is much easier to prepare. Serve this in individual dessert bowls topped with fresh berries

Serves: 8-10

Prep Time: 10 min

Cook Time: 600 min

Ingredients

1 Cup Fresh pineapple chunks
4 Cups Fresh fruit juice (pineapple, orange, apricot, etc.)
2 Cups Water
Zest of 1 orange or lemon
3/4 Cup Cornstarch

Directions

Place the pineapple and juice in a high speed blender (or place pineapple and 2 cups of the juice in a food processor). Process until very smooth. Transfer to a large saucepan and add remaining ingredients, mixing very well with a whisk. Bring to a boil over medium heat, stirring constantly with the whisk. Cook and stir until mixture boils and thickens. Pour into a large bowl, cool slightly and cover with plastic wrap, placing the wrap directly on the surface of the pudding. Refrigerate for at least 2 hours to cool before serving. Scoop out into individual bowls for serving.
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