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Golden Pineapple in Vanilla Orange Syrup

By The Canadian Living Test Kitchen

Tested till perfect

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Golden Pineapple in Vanilla Orange Syrup

This recipe makes 8 servings

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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

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