Fresh pineapple is a luxurious and light finish to any holiday meal. To make it even more special, this dessert is topped with a syrup made from a fruity dry white wine, such as Riesling, and a vanilla bean. To gild the lily, serve with vanilla ice cream.
- Portion size 10 servings
- Credits : Canadian Living Magazine: January 2002
Ingredients
Method
Slit vanilla bean lengthwise; scrape out seeds. In small saucepan, bring vanilla bean and seeds, wine, sugar and orange rind to boil over high heat. Reduce heat to medium; simmer until syrupy and reduced to about 3/4 cup (175 mL), about 40 minutes. Let cool. Remove vanilla bean. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)Meanwhile, on cutting board, cut peel off pineapples, leaving eyes. Cut out eyes, making shallow diagonal cuts. Quarter pineapples lengthwise; core and cut into bite-size pieces. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
To serve, spoon pineapple into dessert dishes; drizzle with syrup. Cut orange rind into fine strips; add to each dish along with scoop of ice cream.
Nutritional facts Per serving: about
- Sodium 27 mg
- Protein 1 g
- Calories 179.0
- Total fat 3 g
- Cholesterol 12 mg
- Saturated fat 2%
- Total carbohydrate 34 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 27.0
