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Marinated Fruit

New.Wife's picture
Ingredients
  Dry vermouth/Orange juice 2⁄3 Cup (10.67 tbs)
  Sugar 5 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Pineapple/One can (1 pound, 4 ounces) pineapple chunks in juice 1 Medium
  Oranges 4
  Navel oranges 4
  Pears 2
Directions

MAKING
1. In a large bowl, stir together the vermouth or orange juice, sugar and cinnamon.
2. With a large and sharp fruit knife, quarter the pineapple with the frond.
3. Slice the pineapple flesh from each quarter leave a thin shell of the skin.
4. Cut and discard core from pineapple quarters.
5. Dice pineapple and add to liquid.
6. Using a small paring knife, pith the oranges and section into a bowl, catching the juices as well in the bowl.
7. Halve pears, core and slice each half into quarters.
8. Add oranges and pears to bowl and toss.
9. Cover bowl with plastic wrap and refrigerate for at least 2 hours, tossing occasionally until flavors are mellowed and fruits are chilled.

SERVING
10. Spoon the marinated fruit into pineapple shells and serve with dessert spoons.

TIPS
If using orange juice, reduce sugar to 2 tablespoons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Method: 
Chilling
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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