Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Tropical; mango, guava or |
\N \N | ; papaya fruit nectar |
½ cup | Sugar |
1 \N | Fresh pineapple; peeled, halved |
\N \N | ; lengthwise, cored, |
\N \N | ; each half cut |
\N \N | ; crosswise into 9 |
\N \N | ; half-moon slices |
1½ pint | Tropical-flavored sorbet; (such as mango, |
\N \N | ; banana, coconut, or |
\N \N | ; pineapple) (about) |
1 cup | Shredded sweetened coconut; toasted |
\N \N | Fresh mint sprigs |
Stir nectar and sugar in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Boil until syrup is reduced to ⅔ cup, about 5 minutes. Cool syrup completely (syrup will thicken as it cools).
(Can be prepared 1 day ahead. Cover and let stand at room temperature.) Overlap 3 pineapple slice to form ring on each of 6 plates. Place 1 scoop sorbet in center of each ring. Drizzle syrup over, then sprinkle generously with coconut. Garnish with mint.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 618 Calories (kcal); 2g Total Fat; (2% calories from fat); 2g Protein; 158g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 6½ Other Carbohydrates
Converted by MM_Buster v2.0n.