Ingredients
3 cups pineapple, fresh, diced
½ cup pineapple juice, firmly packed
½ cup orange juice
2 tsp cornstarch
¼ cup granulated sugar
1 tsp vanilla extract
1 tbsp unsalted butter
¼ tsp salt
ice cream
Preparation
In a saucepot, combine cornstarch and both juices. Whisk until dissolved and thickened over medium heat.
Reduce to low heat. Add the rest of the ingredients. Whisk until evenly incorporated and sugar has dissolved completely.
Simmer until thickened and slightly reduced roughly 15 minutes. Cool down completely until ready for use.
You have several uses for this topping. While warm, it can be served alongside pancakes, crepes, or even waffles. Once cooled down, it can be served on top of ice cream or cakes.
