W African Pineapple Quencher

Categories: None
Yield: 8 Servings

1 md Pineapple; cut in half
-lenghtwise, pared, and
-cored, (rinse and reverse
-peel)
4 Whole cloves; (up to 6)
1/2 c Water
Peel from 1 small orange;
-pith & white membrane
-removed
1 qt Boiling water
2 tb Granulated sugar
Garnish: mint sprigs

Cut 1 pineapple half into small pieces and transfer pieces to large glass
or stainless-steel bowl; wrap remaining fruit in plastice wrap and
refridgerate for use at another time. Stud pineapple peel with cloves and
add to bowl with pineapple.

In small saucepan bring 1/2 cup water to a full boil; add orange peel and
cook for 2 minutes. Drain peel and add to pineapple; add boiling water and
sugar and stir to combine. Cover with plastic wrap and let stand at room
temperature for 24 hours.

Strain liquid, reserving liquid and fruit and discarding pineapple peel
with cloves and orange peel. In blender container, in batches, process
pineapple with liquid until smooth; transfer to 2-quart pitcher, cover, and
refridgerate until whilled. Serve over ice in chilled glassed and garnish
each partion with a mint sprig.

Posted to MC-Recipe Digest V1 #1069 by Dianne Weinsaft on
Feb 1, 1998

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