Pineapple split

1 servings

Quantity Ingredient
1 cup Tropical; mango, guava or
; papaya fruit nectar
½ cup Sugar
1 Fresh pineapple; peeled, halved
; lengthwise, cored,
; each half cut
; crosswise into 9
; half-moon slices
1½ pint Tropical-flavored sorbet; (such as mango,
; banana, coconut, or
; pineapple) (about)
1 cup Shredded sweetened coconut; toasted
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.

Related recipes