Dessert

Poached Tropical Fruit over Sorbet is for Dessert.

Poached Tropical Fruit over Sorbet takes 30 minutes to prepare.

Poached Tropical Fruit over Sorbet takes 45 minutes to cook.

Poached Tropical Fruit over Sorbet makes 6 servings.

The ingredients for Poached Tropical Fruit over Sorbet are:

2 cups unsweetened pineapple juice
1/4 cup sugar
2 teaspoons cracked black peppercorns
1/2 pineapple, core removed and thinly sliced (2 cups)
2 mangoes, peel and pits removed, thinly sliced
3 kiwis, each peeled and cut into 8 wedges
1 pint passion-fruit sorbet

Here is how you make Poached Tropical Fruit over Sorbet:

Combine pineapple juice, sugar, 1 cup water, and peppercorns in a small saucepan. Set over high heat, and bring to a boil. Reduce heat to a simmer, and cook until flavorful, about 30 minutes. Remove pan from heat, and pass liquid through a sieve set over a heatproof bowl. Discard solids.Prepare an ice bath. Add the pineapple, mango, and kiwi to the poaching liquid and let stand 15 minutes. Set the bowl into the ice bath; chill, stirring occasionally.When ready to serve, divide sorbet, chilled fruit, and remaining poaching liquid among four dessert plates.Serving Size: makes 4 1/2 cup ea fruit and sorbetNumber of Servings: 6Recipe submitted by SparkPeople user CHEFJUNE.

The nutritional information for Poached Tropical Fruit over Sorbet is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.9

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 15.1 mg
• Total Carbs: 65.4 g
• Dietary Fiber: 3.5 g
• Protein: 1.4 g