Here a fat-free sauce is made using frozen juice concentrate. Serve this as a juicy, light dessert or as part of brunch.
6 ounces frozen pineapple-orange or pineapple juice concentrate, thawed
2 tbsp. fresh lemon juice
Sprigs of fresh mint for garnish
Zest the peel from 2 of the oranges. To prepare the glaze, stir together the zest and juice concentrate in a small saucepan over medium-high heat. When the liquid comes to a boil, reduce the heat to medium. Cook, stirring constantly, until the concentrate reduces and darkens slightly, about 5 minutes. Remove from heat and stir in the lemon juice; set aside to cool.
Meanwhile, peel the oranges. Place them on dessert plates. Pour the glaze over each orange and top with a small mound of orange zest. Provide knives and forks for easy eating.
The oranges will keep for up to 2 days in a covered container in the refrigerator. Serve chilled or at room temperature.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.