Orange Cloves And Pineapple Ginger Sorbets With Orange Sauce And Crispy Orange And Pineapple Slices Recipes

PINEAPPLE ORANGE SORBET

Steps:

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
• Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

ORANGE, MANGO, AND GINGER SORBET

Steps:

• Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

PINEAPPLE CLOVE LEMONADE

Steps:

• Insert the cloves in the pineapple core evenly on all sides. Place in large container and
• cover with the lemonade, making sure the core is submerged. Steep 1 hour in the fridge, then serve over ice.

ORANGE GINGER SAUCE

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

ORANGE-GINGER SORBET

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in lemonade concentrate.
• Refrigerate 15 min. or until slightly thickened.
• Stir in orange juice and ginger. Add COOL WHIP; whisk until blended. Pour into loaf pan.
• Freeze 4 hours or until firm. Let sorbet stand at room temperature 15 min. to soften slightly before serving. Scoop sorbet into dessert dishes; top with orange and ginger.

CHICKEN IN PINEAPPLE-ORANGE SAUCE

Steps:

• Set oven to 350 degrees.
• Grease a med-size roasting pan.
• Sprinkle chicken pieces with salt, pepper and paprika.
• Brown lightly on both sides.
• Place browned chicken pieces in roasting pan.
• In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple.
• Pour over chicken pieces.
• Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally.
• Add drained pineapple chunks, 5 mins before removing from oven.
• Note: if sauce cooks down too much, add pineapple juice.
• Serve with white rice.