Poached Tropical Fruit with Sorbet
Chunks of kiwi, mango, and pineapple are poached in a spicy peppercorn-infused pineapple syrup, then served with sorbet. Kiwifruit and mango offer ample vitamin C; pineapple provides bromelain, an enzyme that aids digestion, reduces inflammation, and helps heal bruises.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine pineapple juice, sugar, the water, and peppercorns in a small saucepan. Bring to a boil over high heat. Reduce heat to a simmer, and cook until syrupy, about 30 minutes. Remove from heat, and strain liquid through a sieve into a heatproof bowl. Discard solids.
Step 2
Prepare an ice bath. Add the pineapple, mangoes, and kiwis to the poaching liquid, and let stand 15 minutes. Set the bowl in the ice bath; chill, stirring occasionally.
Step 3
When ready to serve, divide chilled fruit among four dessert bowls, and spoon some poaching liquid into each. Add a scoop of sorbet to each, and serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 347
Step 6
Saturated Fat: .3g
Step 7
Unsaturated Fat: .4g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 88g
Step 10
Protein: 1.5g
Step 11
Sodium: 43mg
Step 12
Fiber: 6.5g
