Poached Pineapple In Cinnamon Syrup With Yogurt Cheese

If there is any point on which God’s holiest saints agree it is this: that they see more, and know more, and feel more, and do more, and repent more, and believe more, as they get on in spiritual life, and in proportion to the closeness of their walk with God. In short, they “grow in grace,” as St. Peter exhorts believers to do; and “abound more and more,” according to the words of St. Paul (2 Pet. 3:18; 1 Thes. 4:1).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		May 1990	1	Servings

INGREDIENTS

1	c	Plain yogurt
1/4	c	Sugar
1/8	t	Cinnamon
1	c	Fresh pineapple chunks
1	T	Dark rum

INSTRUCTIONS

In a fine sieve let the yogurt drain, covered and chilled, for 40
minutes. While the yogurt is draining, in a small saucepan combine  the
sugar, the cinnamon, and 3/4 cup water and boil the mixture for 5
minutes. Stir in the pineapple, simmer the mixture, covered, for 8
minutes, and transfer the pineapple with a slotted spoon to a metal
bowl. Boil the syrup until it is reduced to about 1/2 cup, add the
rum, and boil the syrup for 1 minute. Pour the syrup over the
pineapple and chill the mixture, set in a larger bowl of ice and cold
water.  Divide the yogurt cheese between 2 bowls and spoon the
pineapple  mixture over it.  Serves 2.  Gourmet May 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 530 Calories From Fat: 35 Total Fat: 4g Cholesterol: 14.7mg Sodium: 174.7mg Potassium: 879.8mg Carbohydrates: 106.6g Fiber: 2.2g Sugar: 103.1g Protein: 13.9g