Golden Pineapple in Vanilla Orange Syrup
A vanilla bean adds a sophisticated touch to winter fruit. Moro or blood oranges provide a stunning splash of colour.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 90 |
| pro | 1 g |
| total fat | trace |
| 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% |
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2 wide strips orange peel
Half vanilla bean
1-1/2 cups (375 mL) orange juice
1/4 cup (50 mL) granulated sugar
1 golden pineapple
2 Moro or navel oranges
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
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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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