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Recipes
PINEAPPLES
The juice of the pineapple is rich in potassium, calcium, phosphorus and organic
sulphur, moderate amounts of iron and Vitamins C and A. The beauty of juicing
pineapples, is that the pulp is absolutely delicious when used in a varieties of
recipes, from appetizers to desserts! Prepare sauces, jams, jelly, preserves, toppings,
marinades,
and salsas with fresh pineapple pulp. Juice the pineapple first. Empty the pulp basket
into a storage container for use in any recipe. Pineapple pulp can be stored in zipper-
lock freezer bags or ice cube trays and frozen for later use.
HOT MULLED SUNSHINE WITH PINEAPPLE STUFFED FRENCH TOAST
Enjoy a mug of Hot Mulled Sunshine with Pineapple Stuffed French Toast
for a sweet and exotic breakfast on a cold winter day.
• 1 ripe pineapple, outer skin and top
crown removed
• 1 navel orange, peeled
• 2 apples
• 1 cinnamon stick
• 8 whole cloves
• 2 tablespoons honey
Juice pineapple, orange and apples. Combine juice, cinnamon, cloves and honey
in a medium sauce pan. Bring to a boil, then cover and reduce to a slow simmer for
15 minutes. Strain to remove the cinnamon stick and cloves.
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