Pineapple and Sage Macaroon Tart with Honey Vinegar Syrup and Frozen Nutmeg Yogurt

MACAROON BASE SYRUP

6 ounces (3/4 cup) almond paste                

SYRUP

1 cup sugar

1/2 cup water

2 Tbsp honey

1/4 cup unseasoned rice wine vinegar

PINEAPPLE

Canned pineapple rings in their own syrup 
(about 6 to 12 rings)

FROZEN NUTMEG YOGURT

2 cups nonfat yogurt

1/3 cup all-fruit peach preserves

1/2 Tbsp freshly grated nutmeg

1 Tbsp minced fresh sage

Directions:
Preheat the oven to 350°. To prepare the macaroon base, place the almond paste and 1 of the egg whites in the bowl of a heavy-duty mixer and cream together with a wooden spoon until smooth. With the mixer on medium speed, beat in the remaining egg white until soft and smooth. Pour the batter on a nonstick baking sheet and spread out with a spatula to form a 8-inch circle. Par-bake in the oven for about 8 minutes, or until it begins to brown. Remove from the oven and let cool.

Place the pineapple rings in a large mixing bowl and set aside. To prepare the syrup, place the sugar, water, honey, and vinegar in a small saucepan. Bring to a boil, stirring constantly, until the sugar has dissolved. Remove from the heat and pour over the pineapple rings. Let marinate for 15 minutes, until cooked.

Pineapple and Sage Macaroon Tart with Honey Vinegar Syrup and Frozen Nutmeg Yogurt
Remove the pineapple rings from the syrup and reserve 2 of the rings for the frozen yogurt. Reserve the syrup. Arrange the remaining rings on the almond crust, covering it in a single layer. Bake them in the oven for another 20 minutes, until the crust is golden brown.

To prepare the frozen yogurt, place the 2 reserved pineapple rings in a food processor or blender and purée until smooth. Transfer to a mixing bowl and add the yogurt, peach preserves, and nutmeg, and mix together thoroughly. Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s directions.

Place the reserved syrup in a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Stir in the sage. Remove from the heat, and keep warm. To serve, cut the tart into 8 pieces. Place 1 pieces on each plate and cover with warm syrup. Top with a scoop of the frozen yogurt, and serve.