July 18, 2008, Newsletter Issue #235: Mango Pineapple Dessert Sauce
Tip of the Week
1 8-oz. can crushed pineapple, drained and pureed, reserving 2 Tbsp. juice.
1/2 of a 26-oz. jar sliced mango, drained and pureed
1/3 cup butter
1/4 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. ground cardamom
1/2 tsp. cornstarch
Place pureed pineapple and pureed mango in a heavy saucepan. Add butter, brown sugar, cinnamon and cardamom. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Meanwhile, combine reserved 2 Tbsp. pineapple juice and cornstarch in small bowl and stir until dissolved.
Reduce heat under saucepan to low. Gradually add cornstarch mixture to hot pineapple mixture and cook until sauce is slightly thickened.
Serve warm over ice cream or pound cake.
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