3 teaspoons Angostura bittersweet sugar
2 tablespoons water
1 (3 ounce) can pineapple tidbits, drained
1 tablespoon liquid amaretto liqueur
1 (1 ounce) envelope coconut extract
12 slices cooked pineapple, cut into 1-inch cubes
1/4 cup unsalted butter, melted
1/2 lemon, sliced
1 cup apple - peeled, cored, and chopped
1 cup walnuts
1/3 cup mint leaves
In a nonporous bowl, combine 1/3 cup nuts, 1/4 cup butter, and 1/2 cup lemon juice. Beat until smooth. Stir in pineapple, pudding mix and coconut. Heat for roughly 20 minutes, or until heated through and set.
Heat 3 batches of oil-free chicken broth from water. Pour evenly into slow cooker. Stir on melted butter, lemon and apples and walnuts and mint. Return mixture to slow cooker, cover and cook on Low for 5 to 7 hours.