Pineapple split
1 servings
Ingredients
| 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 | ||
Directions
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.