| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 1 | md | Pineapple; cut in half lenghtwise, pared, and cored, (rinse and reverse peel) |
| 4 | Whole cloves; (up to 6) | |
| 1/2 | c | Water |
| Peel from 1 small orange; pith & white membrane removed | ||
| 1 | qt | Boiling water |
| 2 | tb | Granulated sugar |
| Garnish: mint sprigs |
INSTRUCTIONS
Cut 1 pineapple half into small pieces and transfer pieces to large glass or stainless-steel bowl; wrap remaining fruit in plastice wrap and refridgerate for use at another time. Stud pineapple peel with cloves and add to bowl with pineapple. In small saucepan bring 1/2 cup water to a full boil; add orange peel and cook for 2 minutes. Drain peel and add to pineapple; add boiling water and sugar and stir to combine. Cover with plastic wrap and let stand at room temperature for 24 hours. Strain liquid, reserving liquid and fruit and discarding pineapple peel with cloves and orange peel. In blender container, in batches, process pineapple with liquid until smooth; transfer to 2-quart pitcher, cover, and refridgerate until whilled. Serve over ice in chilled glassed and garnish each partion with a mint sprig. Posted to MC-Recipe Digest V1 #1069 by Dianne Weinsaft <dee@ncsi.net> on Feb 1, 1998
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