Chunks of kiwi, mango, and pineapple are poached in a spicy peppercorn-infused pineapple syrup, then served with sorbet. Kiwifruit and mango offer ample vitamin C; pineapple provides bromelain, an enzyme that aids digestion, reduces inflammation, and helps heal bruises.

　　

Ingredients

serves 4

　　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

　　

Step 1

Combine pineapple juice, sugar, the water, and peppercorns in a small saucepan. Bring to a boil over high heat. Reduce heat to a simmer, and cook until syrupy, about 30 minutes. Remove from heat, and strain liquid through a sieve into a heatproof bowl. Discard solids.

　　

Step 2

Prepare an ice bath. Add the pineapple, mangoes, and kiwis to the poaching liquid, and let stand 15 minutes. Set the bowl in the ice bath; chill, stirring occasionally.

　　

Step 3

When ready to serve, divide chilled fruit among four dessert bowls, and spoon some poaching liquid into each. Add a scoop of sorbet to each, and serve immediately.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 347

　　

Step 6

Saturated Fat: .3g

　　

Step 7

Unsaturated Fat: .4g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 88g

　　

Step 10

Protein: 1.5g

　　

Step 11

Sodium: 43mg

　　

Step 12

Fiber: 6.5g

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