Relleno de Piña

also called relleno de pina · relleno de piña · pineapple filling · mermelada de piña · mermelada de pina · pina filling

The table

1 1/2 lb(680 g; peeled, cored and chopped small)fresh pineapplesimmer 25 min, until jammythicken with the slurry, 2 minstir in the lime, cool and chill 2 hr
5 oz(140 g)grated piloncillo
1cinnamon stick
1/2 cup(120 mL)water
1 Tbs(8 g)cornstarch
2 Tbs(30 mL)cold water
1 Tbs(15 mL)lime juice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

1simmer 25 min, until jammy

2thicken with the slurry, 2 min

goes in with what step 1 made

3stir in the lime, cool and chill 2 hr

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
2 hr 27 mintwo waits that overlap count once
Needs you
2 minthe rest you can walk away from

Nothing here says whether you can walk away, so all 2 min of it is counted as time you are standing over it. The recipe itself says 2 hr 50 min.

  1. simmer 25 min, until jammy

    25 minwalk awayfrom the start

  2. thicken with the slurry, 2 min

    2 minneeds you(assumed)25 min in

  3. stir in the lime, cool and chill 2 hr

    2 hrwalk away27 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

Goes with

See how it is written
>> title: Relleno de Piña
>> category: Custards & Puddings
>> tags: pineapple, filling, mexican, piloncillo, make-ahead
>> counters: Panadería
>> aka: relleno de pina, relleno de piña, pineapple filling, mermelada de piña, mermelada de pina, pina filling
>> pairs-with: empanadas-de-pina, bigotes-de-pina
>> servings: 16
>> time: 2 hr 50 min
>> step.1: simmer 25 min, until jammy
>> step.2: thicken with the slurry, 2 min
>> step.3: stir in the lime, cool and chill 2 hr

Simmer @fresh pineapple{1 1/2%lb}(680 g; peeled, cored and chopped small), @grated piloncillo{5%oz}(140 g), @cinnamon stick{1} and @water{1/2%cup}(120 mL) in a wide pan ~simmer{25%min}, stirring near the end, until the fruit has collapsed and the pan draws a clean line behind the spoon. The same table with squash gives relleno de calabaza and with sweet potato gives camote — one filling, three shelf names.

Stir @cornstarch{1%Tbs}(8 g) slaked in @cold water{2%Tbs}(30 mL) into @&(~1)pineapple jam{} and ~thicken{2%min} at a bubble. It has to hold a fold inside a pastry without running out of the crimp.

Stir @lime juice{1%Tbs}(15 mL) into @&(~1)thickened filling{} to sharpen it, fish out the cinnamon stick, cool it to room temperature and ~chill{2%hr}. Warm filling melts the fat out of the dough it is going into.