Warm Pineapple With Coconut Sorbet

Raquel StecherAbout Me
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While I was searching for cleaning tips on Real Simple, I stumbled upon the recipe section and found this little gem. Caramelized Pineapple With Coconut Sorbet. It was too good NOT to make. I mentioned the dessert to a few people and they were all excited to hear about how it would turn out. I modified the recipe a little bit. I added a tablespoon of water because I felt that it made the sauce smoother.

A friend suggested adding something crunchy on top. You could always toast some coconut flakers or some crushed flaked almonds. Also, if you are not sure where to find coconut sorbet, try your local Whole Foods Market if you have one. They usually carry an array of sorbets and I can always find unique ones there. Otherwise, there are plenty of coconut sorbet recipes on the internet.


Half of a Pineapple sliced into half moons
2 tablespoons of butter
1/4 cup of brown sugar
1 tablespoon of water
coconut sorbet

Makes 4 servings.

Just a few tips for the pineapple: if you don't have fresh pineapple, use 4 canned pineapple rings and cut them in half. If you do have fresh pineapple, make sure you cut out a bit of the core because that part is mostly inedible.

Heat 2 tablespoons of butter in a saucepan. Add the brown sugar and water and stir. Heat a bit until the mixture is combined and add the pineapple slices. Cook the pineapple until it begins to soften and shut off the heat.

Take four small bowls and add a large scoop of coconut sorbet into each. Add a couple of slices of cooked pineapple and drizzle some sauce over the top. Serve immediately. Devour immediately.

This came out so well that I squealed with delight at the very first bite. Enjoy!

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