Orange And Rum Poached Pineapples With Vanilla Yogurt

Recipe Ingredients

1		Pineapple - skin, eyes, and
		Blemishes removed
1 cup	237ml	Fresh orange juice
2 tablespoons	30ml	Fresh lemon juice
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1/2		Vanilla bean - split lengthwise
1/4 cup	59ml	Dark rum
1/2 cup	118ml	Non-fat vanilla yogurt
2 tablespoons	30ml	Coconut liqueur
2 tablespoons	30ml	Toasted - shredded coconut
4 sections		Mint - for garnish

Recipe Instructions

Cut the pineapple crosswise into 3/4-inch rounds (there should be 8 slices), and remove the core. In a large nonstick saute skillet, combine the orange juice, lemon juice, sugar, vanilla bean, and vanilla seeds. Place over medium-high heat and bring to a boil. When the sugar is dissolved, add the pineapple slices and cover. Cook 1 minute, then reduce the heat to low. Continue to cook for 4 minutes.

Remove the pan from the heat and add the rum. Return to the heat and cook, stirring, for 30 seconds. Using a slotted spoon, remove the pineapple from the pan and place in a large bowl. Place the pan over medium heat, cook until reduced and thick, 5 to 7 minutes. Pour the syrup over the pineapple and refrigerate for 2 hours.

Place the yogurt in a cheesecloth-lined fine mesh strainer placed over a bowl, and let drain, refrigerated, for 2 hours, or overnight. Add the coconut liqueur to the drained yogurt and mix well.

To serve, remove the vanilla bean from the bowl. Divide the pineapple slices and syrup between 4 small bowls. Top with a dollop of vanilla yogurt and sprinkle with toasted coconut. Garnish with the mint and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F02) - from the TV FOOD NETWORK

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