PINEAPPLE AND ORANGE WITH BERTOLLI ITALIAN GLAZE WITH BALSAMIC VINEGAR OF MODENA

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PINEAPPLE AND ORANGE WITH BERTOLLI ITALIAN GLAZE WITH BALSAMIC VINEGAR OF MODENA

  • Serves 4
  • |
  • prep time: 5 minute(s)
  • |
  • 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)
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.