Golden Pineapple in Vanilla Orange Syrup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 90 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 1 |
| vit C | 70 |
| folate | 13 |
A vanilla bean adds a sophisticated touch to winter fruit. Moro or blood oranges provide a stunning splash of colour.
Ingredients
Preparation
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.
Additional information :
Substitution: To make syrup with vanilla extract, omit vanilla bean from orange juice mixture. To complete orange syrup, stir in 2 tsp (10 mL) vanilla extract.
Source : Canadian Living Magazine: March 2003
- Keywords : Dessert; Boil; Pineapple; Oranges; Orange juice;
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