Recipe: Caramelized Pineapple with Pomegranate Reduction

Caramelized Pineapple with Pomegranate Reduction

Don't cut treats completely out of your life because you want to be on a diet. Just replace your nightly ice cream ritual with some fruit - or even dress it up with a brulee torch.

• Pineapple, sliced in long strips (3-5 inches), 1/2 inch slices
• 2 Tablespoons of fine granulated sugar
• 1 cup of POM Juice

1. Pour your pomegrante juice in a small pot and bring to a boil. Reduce by 3/4 until it reaches sauce consistancy. Remove from heat and let cool.
2. Lay out pineapple slices on sided cookie sheet (you may want to cover it with foil if you are worried about removing the caramel later).
3. Get your torch ready and sprinkle sugar, very lightly over 1 pineapple slice, then torch that slice, continue with sugar, then torch on remaining pineapples. Let caramel cool enough to handle.
4. Place pineapple pieces on plate and drizzle pomegranate reduction over and around pineapple to serve.

When you are brulee'ing pineapple, you don't want to do more than 1 slice at a time because the juice in the pineapple will absorb the sugar and once sugar is wet, it becomes nearly impossible to caramelize.