Pineapple split

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.

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