Orange and Rum Poached Pineapples with Vanilla Yogurt

1. 1

   Cut the pineapple crosswise into 3/4-inch rounds (there should be 8 slices), and remove the core.

2. 2

   In a large nonstick saute skillet, combine the orange juice, lemon juice, sugar, vanilla bean, and vanilla seeds.

3. 3

   Place over medium-high heat and bring to a boil.

4. 4

   When the sugar is dissolved, add the pineapple slices and cover.

5. 5

   Cook 1 minute, then reduce the heat to low.

6. 6

   Continue to cook for 4 minutes.

7. 7

   Remove the pan from the heat and add the rum.

8. 8

   Return to the heat and cook, stirring, for 30 seconds.

9. 9

   Using a slotted spoon, remove the pineapple from the pan and place in a large bowl.

10. 10

    Place the pan over medium heat, cook until reduced and thick, 5 to 7 minutes.

11. 11

    Pour the syrup over the pineapple and refrigerate for 2 hours.

12. 12

    Place the yogurt in a cheesecloth-lined fine mesh strainer placed over a bowl, and let drain, refrigerated, for 2 hours, or overnight.

13. 13

    Add the coconut liqueur to the drained yogurt and mix well.

14. 14

    To serve, remove the vanilla bean from the bowl.

15. 15

    Divide the pineapple slices and syrup between 4 small bowls.

16. 16

    Top with a dollop of vanilla yogurt and sprinkle with toasted coconut.

17. 17

    Garnish with the mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.