Crystallized pineapple

Directions

1. Wash and dry the pineapple, peel it, and cut it into slices that are 2 to 3 cm thick. ≈ 8 min
2. Let them soak for 30 minutes in 2 liters of water. ⏱ 30 min
3. Bring 1.5 liters of water to a boil, then immerse the pineapple in the boiling water (the temperature shock is necessary). ⏱ ≈ 10 min
4. Cover with a dishcloth and let it sit for 10 minutes, then remove from the heat and allow to cool. ⏱ 10 min
5. Drain the slices, remove the core, and let them drain. ≈ 2 min
6. Bring 500 ml of water, sugar, and milk to a simmer over medium heat, while whisking. ⏱ ≈ 10 min
7. In the morning (a drop of syrup forms a soft ball in the cold water), add the pineapple. ≈ 10 min
8. Once the mixture returns to a simmer, remove from the heat and pour into a container that is not made of aluminum; let it cool overnight. ⏱ ≈ 20 min
9. The next day, bring to a boil, remove the pineapple, and keep it warm in a covered dish. ⏱ ≈ 10 min
10. Return the syrup to the pot, add the pineapple again, and bring to a boil. Then, remove from the heat and cover; let it rest overnight. ⏱ ≈ 20 min
11. Repeat the process for two more days to dehydrate the fruit. ≈ 3 min
12. On the last day, prepare a fresh syrup with water, sugar, and milk, whisking it until frothy. ≈ 3 min
13. Drain the pineapple, cut it into chunks, and cook it in this syrup, stirring with a wooden spoon, until it forms a small, slightly firmer ball. ⏱ ≈ 10 min
14. Remove from heat and stir until the syrup turns white. ⏱ ≈ 10 min
15. Quickly remove the cubes one at a time with a fork and place them on a sheet of aluminum foil. ≈ 3 min
16. Allow to cool to room temperature. ⏱ ≈ 20 min