Poached Pineapple in Red Honey Syrup, Rose Hips Sorbet
Rose hips are the seed pods of the rose bush, once used primarily for making jelly. They impart a beautiful crimson to this honeyed poaching liquid, and contain an impressive amount of vitamin C. The dessert itself is both gastronomically and visually electrifying.
1 medium-large ripe pineapple
1/3 cup plus 2 teaspoons aromatic honey
4 rose hips tea bags (see Note) or
3 tablespoons dried rose hips
Using a very sharp knife, cut off the pineapple's crown along with the top inch of pineapple flesh. Then cut off the bottom 1/2 inch. Stand the pineapple upright and carefully cut down the sides, following the contour of the pineapple, until all the peel is removed. Be sure you cut deep enough so that all the "eyes" and rough skin are removed. Save the green leaves from the crown for garnishing. Lay peeled pineapple on its side and cut it crosswise into 4 thick slices.
Place pineapple in a nonreactive skillet large enough to hold the slices in a single layer. Add 5 cups water and 1/3 cup honey. Bring to a boil. Add rose hips and lower heat so that poaching liquid simmers gently. Cover skillet and cook for 15 to 20 minutes, then turn pineapple over. Cook, covered, for 15 minutes longer, or until tender. Remove pineapple with a slotted spoon and place in a shallow casserole. Discard tea bags. (If using loose rose hips, strain liquid through a sieve.)
Over high heat, cook the remaining liquid until reduced to 3 cups. Pour 1 cup over pineapple slices. Let cool, then cover and refrigerate until ready to serve.
Chill remaining 2 cups liquid in small bowl until very cold. Process in ice-cream machine according to manufacturer's directions until a smooth sorbet results.
With an apple corer or small knife, remove center woody core from each pineapple slice. Place pineapple slice and some poaching liquid in 4 large shallow soup bowls. Top with a scoop of sorbet. Drizzle each serving with 1/2 teaspoon honey. Garnish with a pineapple leaf sticking out of sorbet. Serve immediately.
You can substitute Red Zinger tea bags for a similar flavor.
The Ultimate Three-Ingredient Cookbook
By Rozanne Gold
Stewart, Tabori & Chang, April 2001
Hardback, $35.00, 224 pages
Over 200 recipes, 50 full-color photographs
Recipe reprinted by permission.
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This page created May 2001