New This Month

Poached Tropical Fruit Over Sorbet

The black peppercorns give this cool dessert a little kick.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, November 1998


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


  1. 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.

  2. Have ready 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.

  3. When ready to serve, divide sorbet, chilled fruit, and remaining poaching liquid among 4 dessert plates.

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