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The black peppercorns give this cool dessert a little kick.

Martha Stewart Living, November 1998

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Credit: Dana Gallagher

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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