Follow these steps for perfect results
fresh pineapple
ripe
water
honey
rose hips tea bags
vanilla frozen yogurt
Prepare the pineapple by removing the skin and 'eyes'.
Cut the pineapple into 8 thick rounds.
Remove the core from each round.
In a large skillet, combine the pineapple rounds, water, and honey.
Bring the mixture to a boil, then add the rose hips tea bags.
Reduce the heat to a simmer, cover, and cook for 20 minutes, or until the pineapple is just tender.
Remove the pineapple rounds with a slotted spoon and place them in a shallow casserole dish.
Discard the tea bags or strain the rose hips through a sieve.
Cook the remaining liquid over high heat until it reduces to 2 cups.
Pour the reduced syrup over the pineapple in the casserole dish.
Cover and chill the pineapple in the syrup until very cold (at least 1 hour).
To serve, place vanilla frozen yogurt in glasses.
Top with the chilled poached pineapple rounds and drizzle with the syrup.
Serve immediately.
Expert advice for the best results
For a richer flavor, add a splash of rum or brandy to the poaching liquid.
Serve with toasted coconut flakes for added texture and flavor.
Garnish with fresh mint leaves.
Everything you need to know before you start
10 minutes
Pineapple can be poached and chilled a day in advance.
Layer yogurt and pineapple in elegant dessert glasses.
Serve as a light and refreshing dessert.
Pairs well with a side of cinnamon wontons.
Its sweetness complements the pineapple.
Discover the story behind this recipe
Tropical dessert
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