Greek yogurt with baked pineapple in orange-honey syrup
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 230, total fat 1 G., saturated fats 0.5 G., proteins 5 G., carbohydrates 55 G., fiber 2 G., cholesterol 5 mg, sodium 20 mg, sugar 50 G.
Calories 230, total fat 1 G., saturated fats 0.5 G., proteins 5 G., carbohydrates 55 G., fiber 2 G., cholesterol 5 mg, sodium 20 mg, sugar 50 G.
Make a healthy and delicious dessert with thick Greek yogurt topped with baked pineapple. Baking fresh pineapple in the oven intensifies its natural sweetness, especially when paired with the orange-honey syrup drizzled over the fruit slices. Towards the end of baking, lightly grill the pineapples to create a light caramelized crust. Top the yogurt with the deliciously sticky pineapple, drizzle with the syrup, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Juice of 2 oranges (0.5 cup)
- 1/4 cup honey
- 1 vanilla bean, split and seeds scraped out
- Half a fresh pineapple, peeled and cored and cut into 1cm thick slices.
- 200 gr. Greek yogurt fat content 2%
- Special equipment: a 22x32 cm baking pan suitable for grilling
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Recipes with similar ingredients: Oranges, honey, vanilla pod, Pineapple, yogurt
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 230°C.
- Combine 1 cup water, orange juice, honey, and vanilla bean with seeds in a small saucepan. Bring to a boil, stirring occasionally to liquefy the honey. Turn off the heat and leave the saucepan on the stovetop. (Once the pineapples are done, you may need to reduce the cooking liquid.)
- Arrange the pineapple slices in the pan. Drizzle with orange syrup. Bake, basting the pineapples with syrup occasionally, until tender and the juices have evaporated slightly, about 20 minutes.
- Turn the oven to broil and continue broiling the pineapples until they are charred around the edges, another 5 to 10 minutes.
- The juices should reduce slightly and thicken to about 1/4 cup. If they're still too runny, use a slotted spoon to transfer the pineapple slices to a medium bowl, transfer the liquid to a saucepan, and reduce it over medium-high heat until it reaches a syrupy consistency and is about 1/4 cup in volume.
- Divide the yogurt among 4 bowls. Top with pineapple slices and drizzle with syrup.
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