PINEAPPLE AND ORANGE WITH BERTOLLI ITALIAN GLAZE WITH BALSAMIC VINEGAR OF MODENA
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 5 minute(s)
Ingredients:
3 slices fresh or canned pineapple, thinly sliced 4 medium oranges 1 Tbsp. sugar Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP confectioners' sugar (optional) fresh mint (optional)
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Directions:
- Cut pineapple into thin slices.
- From the oranges, grate enough peel to equal 1 tablespoon; set aside. Remove remaining peel and pith (white layer) from oranges. Cut between membrane of oranges to remove segments, reserving juice.
- Combine orange segments, pineapple and reserved orange juice in serving bowl. Garnish with orange peel, confectioners’ sugar and fresh mint. Drizzle with Bertolli Italian Glaze with Balsamic Vinegar of Modena.
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