| 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 |
sl |
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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