Yield: 16 Servings
|1 \N||Cored peeled pineapple, (1-1/2-pound)|
|1 \N||Piece vanilla bean, (4-inch)|
|\N \N||Split lengthwise|
|2 slices||Peeled gingerroot, (1/4-inch-thick)|
Cut pineapple into quarters lengthwise; cut each quarter crosswise into ½-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: ¼ 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@... on Jan 28, 1997.