2 cups Alison’s Pantry Cranberry Trio
1 cup Alison’s Pantry Pineapple Pieces
1 cup sugar
1/2 cup cold water
- Arrange the Cranberry Trio blend and pineapple pieces over the top of the cold cake. Place the sugar and water in a small saucepan over a medium heat. Stir just until sugar dissolves.
- Increase the heat and bring to boil, without stirring, for about 5 minutes or until the mixture caramelises to a pale golden brown. Immediately remove from the heat. Work quickly now, as the toffee continues to cook and darken, even when off the heat.
- Take great care when working with toffee, as sugar burns can be very
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Toffee Fruit & Nut Topping for Alison Holst’s Pineapple Christmas Cake