Golden Pineapple in Vanilla Orange Syrup

Author: Canadian Living

A vanilla bean adds a sophisticated touch to winter fruit. Moro or blood oranges provide a stunning splash of colour.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 2 orange peel
  • 1/2 vanilla bean
  • 1 1/2 cup orange juice
  • 1/4 cup granulated sugar
  • 1 golden pineapple
  • 2 Moro oranges
  • 2 navel oranges

Method

Cut orange peel into matchstick-size strips. Cut vanilla bean in half lengthwise to expose seeds. Scrape seeds into saucepan; add pod, orange peel, orange juice and sugar. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Let cool.

Meanwhile, cut top and bottom off pineapple. Peel; with tip of paring knife, cut out eyes. Quarter lengthwise; cut out tough core. Cut pineapple into chunks. Place in bowl.

Peel oranges; cut off outer membranes. Holding oranges over pineapple to catch juices, cut between membranes and pulp to release segments into bowl. Add vanilla syrup. (Make-ahead: Cover and refrigerate for up to 24 hours.) Discard vanilla pod.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 1 mg
  • Protein 1 g
  • Calories 90.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 22 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Golden Pineapple in Vanilla Orange Syrup

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