| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces | 16 | Servings | |
INGREDIENTS
| 1 | Cored peeled pineapple | |
| 1-1/2-pound | ||
| 1 | Piece vanilla bean, 4-inch | |
| Split lengthwise | ||
| 1 3/4 | c | Water |
| 1/3 | c | Sugar |
| 2 | Peeled gingerroot | |
| 1/4-inch-thick |
INSTRUCTIONS
Cut pineapple into quarters lengthwise; cut each quarter crosswise into 1/2-inch slices, and set aside. Scrape seeds from vanilla bean into a skillet; discard bean. Add water, sugar, and gingerroot to skillet; stir. Bring to a simmer over medium heat, stirring occasionally. Add pineapple slices; cook 8 minutes or until tender, stirring occasionally. Pour into a bowl; cover and chill. Yield: 4 cups (serving size: 1/4 cup). Per serving: 48 Calories; 0g Fat (5% calories from fat); 0g Protein; 12g Carbohydrate; 0mg Cholesterol; 3mg Sodium NOTES : This recipe is featured with COCONUT-RICE PUDDING WITH VANILLA-POACHED PINEAPPLE SAUCE, Page 101. Recipe by: Cooking Light, Jul/Aug 1995, page 103 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 43.6mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 9.3g
Protein: <1g