1 cup Indian-style cooking brown sugar
1 cup chopped ripe pitted dates
1 cup chopped fresh pineapple
1 cup molasses
2 teaspoons dried rosemary
1/4 cup lemon juice
2 teaspoons vanilla extract
1 cup boiling water
2 teaspoons lemon zest
1 cup milk
2 tablespoons cornstarch
2 tablespoons honey
In a large bowl, mix brown sugar, dates, pineapple, molasses, rosemary, lemon juice and vanilla. Stirring constantly, mix boiling water, lemon zest and milk. Cover and refrigerate overnight.
While the dough is chilling, pot the brown sugar mixture to ΒΌ cup.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Remove the brown sugar mixture from the refrigerator and mix with the pineapple and molasses mixture. Stir in the boiling water, lemon zest, milk and cornstarch.
Stir the brown sugar mixture into the pineapple mixture until well blended.
Roll the dough into 1 inch balls and roll the balls into 1 inch balls. Place the balls in the baking dish.
Bake, uncovered, at 350 degrees F (175 degrees C) for about 30 minutes, stirring periodically, until firm.