Tropical Tidal Wave Fruit Coulis



1/2 cup BARENGO Balsamic Vinegar
3/4 cup unsweetened pineapple juice, divided
1/2 cup packed light brown sugar
2 Tbsp. butter
1/4 tsp. ground cinnamon
1 Tbsp. cornstarch
1 tsp. grated orange zest
1 cup fresh or frozen pineapple chunks
1 cup fresh or frozen mango chunks


Cook balsamic vinegar in a 3-quart saucepan over medium heat for 5-7 minutes or until reduced by half. Stir in 1/2 cup pineapple juice, brown sugar, butter and cinnamon. Bring to a boil over medium heat. Mix cornstarch with remaining 1/4 cup pineapple juice and whisk into boiling sauce. Cook until thickened. Remove from heat and stir in orange zest, pineapple and mango chunks. 

Serve warm or cold over ice cream, pound cake, angel food cake, or cheesecake. 

Serving suggestions: This sauce is so versatile. The sweet and tart flavors, with hints of orange and cinnamon, make this sauce the perfect topping for ice cream, angel food cake, pound cake or cheesecake. Will keep in refrigerator up to 4 days. Warm up in microwave, if desired. It will impress your guests. 

Makes 6 to 8 servings.


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Tropical Tidal Wave Fruit Coulis
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