Pineapple Glaze
makes enough for a 9-inch cheesecake
This glaze is an ideal topping for Lindy's Famous Cheesecake.
This recipe is part of the Barbara Kafka Dessert Anthology.
1 (9-ounce) can crushed pineapple
Juice of 1 lemon, strained
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon water
prep: 10 minutes
total: 15 minutes
small saucepan
1. Combine pineapple and syrup from can with lemon juice and sugar in a small saucepan. Cook over moderate heat, stirring occasionally, until mixture comes to a boil.
2. Make a smooth paste with cornstarch and water. Stir into the pineapple and cook over medium heat, stirring constantly, until glaze is clear and thick. Remove from heat and cool. When cool, spread glaze over the top of the cake.
