Yield: 8 servings
Measure | Ingredient |
---|---|
4 \N | Oranges |
¾ \N | Pineapple, peeled, cored, cut into bite-size pieces |
1 large | Mango, peeled, pitted, cut into bite-size pieces |
½ cup | Plus 2 T firmly packed dark brown sugar |
½ teaspoon | Ground cinnamon |
3 \N | Bananas, peeled, sliced |
1½ pint | Vanilla frozen yogurt |
Using zester, remove peel in long strips from 1 orange; reserve peel.
Cut white pith from orange. Cut peel and pith from remaining oranges.
Working over bowl to collect juices and using small knife, cut between membranes of 1 orange to release segments. Transfer segments to large bowl. Squeeze juice from orange membranes into bowl with juices. Repeat with remaining oranges. Add pineapple and mango to orange segments.
Combine ⅓ C juice collected from oranges, reserved orange peel, brown sugar and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil until mixture thickens slightly, about 1 minute. Discard peel. Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.) Mix bananas into fruit. Scoop frozen yogurt into bowls. Spoon fruit mixture and juices over and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>