Caramelized Pineapple & Oranges in Honeyed Port
Winter fruits, such as pineapple and oranges, take on a special intensity when sugared and broiled and then served in heady Port.
From EatingWell: January/February 1997
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
- 1 medium pineapple
- 4 large oranges, such as Valencia or blood oranges
- 2 tablespoons sugar
- 1/3 cup Port
- 2 tablespoons honey
- 1 teaspoon lime juice
- 1 cup seedless red grapes, halved lengthwise
- 8 large fresh mint leaves, slivered
- Preheat broiler. Line a baking sheet with foil; set aside.
- Peel pineapple, removing eyes. Cut into 1/2-inch-thick slices. Remove center core from slices with a 1-inch cookie cutter or paring knife.
- Remove all peel and pith from 3 of the oranges with a paring knife. Cut crosswise into 1/2-inch-thick slices. Juice the remaining orange, discarding any seeds. Set aside.
- Lay pineapple slices on one end of prepared baking sheet and arrange orange slices on the other end. Sprinkle with sugar. Broil, 4 to 6 inches from the heat, until the oranges are caramelized, about 5 minutes. (Watch carefully to prevent burning.) Removethe oranges with a spatula and set aside. Rotate the baking sheet and continue broiling until the pineapple is caramelized, 4 to 6 minutes more, removing any slices that are ready sooner.
- Meanwhile, whisk Port, honey, lime juice and reserved orange juice in a small bowl.
- To serve, place 2 pineapple slices in each of 4 shallow bowls. Arrange the orange slices over the pineapple. Top with grapes and pour honeyed Port over all. Sprinkle with mint. Serve immediately.
Nutrition Per serving:
256 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 61 g carbohydrates; 3 g protein; 6 g fiber; 4 mg sodium; 552 mg potassium.
Nutrition Bonus: Vitamin C (242% daily value), Fiber (24% dv), Folate (19% dv), Potassium (16% dv).
3 1/2 Carbohydrate Serving
Exchanges: 3 fruit, 1 other carbohydrate