Poached Tropical Fruit with Sorbet

• 2 cups unsweetened pineapple juice
• 1/4 cup sugar
• 1 cup water
• 2 teaspoons cracked black peppercorns
• 1/2 pineapple, peeled, cored, and thinly sliced
• 2 mangoes, peeled and pitted (see page 193), thinly sliced
• 3 kiwifruit, peeled (see page 39) and cut into 8 wedges each
• 1 pint passionfruit sorbet

1. Combine pineapple juice, sugar, the water, and peppercorns in a small saucepan.
2. Bring to a boil over high heat.
3. Reduce heat to a simmer, and cook until syrupy, about 30 minutes.
4. Remove from heat, and strain liquid through a sieve into a heatproof bowl.
5. Discard solids.
6. Prepare an ice bath.
7. Add the pineapple, mangoes, and kiwis to the poaching liquid, and let stand 15 minutes.
8. Set the bowl in the ice bath; chill, stirring occasionally.
9. When ready to serve, divide chilled fruit among four dessert bowls, and spoon some poaching liquid into each.
10. Add a scoop of sorbet to each, and serve immediately.
11. (Per Serving)
12. Calories: 347
13. Saturated Fat: .3g
14. Unsaturated Fat: .4g
15. Cholesterol: 0mg
16. Carbohydrates: 88g
17. Protein: 1.5g
18. Sodium: 43mg
19. Fiber: 6.5g

pineapple juice, sugar, water, cracked black, pineapple, mangoes, kiwifruit, passionfruit sorbet

Taken from www.epicurious.com/recipes/food/views/poached-tropical-fruit-with-sorbet-394179 (may not work)