Poached Tropical Fruit over Sorbet

2 cups unsweetened pineapple juice
1/4 cup sugar
2 teaspoons cracked black peppercorns
1/2 pineapple, core removed and thinly sliced (2 cups)
2 mangoes, peel and pits removed, thinly sliced
3 kiwis, each peeled and cut into 8 wedges
1 pint passion-fruit sorbet

Combine pineapple juice, sugar, 1 cup water, and peppercorns in a small saucepan. Set over high heat, and bring to a boil. Reduce heat to a simmer, and cook until flavorful, about 30 minutes. Remove pan from heat, and pass liquid through a sieve set over a heatproof bowl. Discard solids.
Prepare an ice bath. Add the pineapple, mango, and kiwi to the poaching liquid and let stand 15 minutes. Set the bowl into the ice bath; chill, stirring occasionally.
When ready to serve, divide sorbet, chilled fruit, and remaining poaching liquid among four dessert plates.


Serving Size: makes 4 1/2 cup ea fruit and sorbet

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFJUNE.