| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits, Dairy |
|
March 1992 |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sweet orange Muscat wine |
|
|
such as Essensia |
| 1 |
c |
Fresh orange juice |
| 1/4 |
c |
Sugar |
| 1 |
|
Star anise |
| 1/2 |
|
Vanilla bean, split |
|
|
lengthwise |
| 3 |
|
Oranges |
| 1 |
|
Pink grapefruit |
| 3 |
|
Kiwi, peeled |
| 1/4 |
|
Pineapple, cored peeled |
|
|
Frozen vanilla yogurt or ice |
|
|
cream |
INSTRUCTIONS
For Syrup: Bring all ingredients to boil in heavy medium saucepan.
Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small
sharp knife, scrape vanilla seeds into syrup; return bean to syrup.
Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
For Fruit: Cut peel and white pith off oranges and grapefruit. Using
small sharp knife, cut between membranes of oranges and grapefruit to
release segments. Cut each kiwi into 8 wedges. Cut pineapple into
1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla
bean and star anise from syrup. Pour syrup over fruit and stir to
combine. Serve over frozen vanilla yogurt or ice cream. Serves 8. Bon
Appetit March 1992 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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