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Glazed Pineapple Madagascar with St. Andrew's Glacé

Yield 4 servings (serving size: 1 slice pineapple, 1 tablespoon syrup, and 1/4 cup glacé)

Ingredients

  • St. Andrew's Glacé
  • 4 (1-inch-thick) slices fresh pineapple
  • 1 tablespoon drained brine-packed green peppercorns, crushed
  • 4 teaspoons sugar
  • 3/4 cup fresh orange juice
  • 1 tablespoon honey
  • 1/4 cup white rum

Nutrition Information

  • calories 224
  • caloriesfromfat 8 %
  • fat 2.2 g
  • satfat 1.4 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 4.5 g
  • carbohydrate 36.2 g
  • fiber 0.5 g
  • cholesterol 8 mg
  • iron 0.8 mg
  • sodium 55 mg
  • calcium 133 mg

How to Make It

  1. Prepare St. Andrew's Glacé.

  2. Rub cut sides of pineapple with peppercorns; sprinkle sugar over one side of each pineapple slice. Place a large nonstick skillet over medium heat until hot. Add pineapple, sugar side down; sauté 5 minutes or until golden. Turn pineapple. Add orange juice, honey, and rum; bring to a boil.

  3. Remove pineapple from skillet; set aside. Reduce heat, and simmer, uncovered, until reduced to 1/4 cup or syrupy (about 10 minutes). Remove from heat.

  4. Arrange pineapple on each of 4 plates. Drizzle orange syrup over slices; top with St. Andrew's Glacé.