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Pineapple-Brown Sugar Topping
EatingWell Test Kitchen
“Top vanilla ice cream or frozen yogurt with this tropical-fruit sauce. Use it with Nut Praline Topping to create a sumptuous banana split. Recipe by Nancy Baggett for EatingWell.”
⅓ cup pineapple juice
2 teaspoons cornstarch
2 cups diced fresh pineapple, (about ½ large pineapple)
½ cup orange juice
¼ cup packed light brown sugar
1 teaspoon unsalted butter
1 teaspoon vanilla extract
1Combine pineapple juice and cornstarch in a heavy medium saucepan; whisk until smooth. Cook, whisking, over medium-high heat until the mixture thickens, about 2 minutes. Stir in pineapple, orange juice, brown sugar and butter. Bring to a boil and cook, stirring gently, for 1 minute more. Remove from heat. Stir in vanilla. Let cool for 15 minutes. Serve warm.
Make Ahead Tip: Refrigerate in a nonreactive container for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.