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Pineapple Compote With Candied Ginger

I haven't made this recipe, but came across it tonight and thought that it fits in well with the ginger discussion.

                     *  Exported from  MasterCook  *

                  Pineapple Compote With Candied Ginger

Recipe By     : Everyday Cooking with Dr. Dean Ornish, page 78
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  large         pineapple
   4      teaspoons     finely minced candied ginger
   1      cup           orange juice


It's hard to believe that just three ingredients could produce something so delicious. Sauteing the pineapple softens it, caramelizes its sugar, and helps it absorb the complementary flavors of ginger and orange.

Cut the half-pineapple in quarters lengthwise. Cut off and discard the core on each quartet. Carefully slice the flesh away from the rind in one piece, then cut the flesh into 1/2-inch-thick slices.

In a nonstick skillet over moderate heat, cook the pineapple pieces until lightly caramelized on both sides, about 3 minutes per side. Transfer to a serving platter. When all the pineapple has been browned, add the ginger and the orange juice to the skillet. Raise heat to high and simmer briefly to release the ginger flavor, then pour the mixture over the pineapple. Cover and refrigerate overnight or until very cold. Serve chilled.

TIP: Look for candied ginger in your supermarket's spice rack.

Serving size: 1 cup. Calories: 89, Fat: 0.3 g, Cholesterol: 0 mg, Carbohydrate: 22.0 g, Protein: 1.4 g, Sodium: 3.3 mg.

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