I haven't made this recipe, but came across it tonight and thought that it
fits in well with the ginger discussion.
Kathleen
* 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
SERVES 4
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.