Fruit Filling for Japanese Fruitcake
Fruit Filling for Japanese Fruitcake recipe
Yield
12 servingsPrep
5 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 |
lemons
juice only |
|
|
| 1 | cup |
sugar
|
|
| 20 | ounces |
pineapple
crushed, drained |
|
| 2 |
egg yolks
|
*
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | each |
lemons
juice only |
|
| 237 | ml |
sugar
|
|
| 578 | ml/g |
pineapple
crushed, drained |
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
pecans
chopped |
|
Directions
Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens.
It should be quite thick. Remove from heat and allow to cool, stirring occasionally.
