Roasted Pineapple with Passion Fruit Sorbet
From the FCI's salute to healthy cooking
1/3 C granulated sugar
2/3 C water
1 C passion juice fruit
1/2 large very ripe pineapple
2 tbsp packed light brown sugar
4 sprigs fresh mint
In a small saucepan, combine the granulated sugar and water. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat and allow to cool. Stir in the passion fruit juice and pour into the container of an ice cream machine. Process according to the manufacturer's directions. Keep frozen until ready to use.
Preheat oven to 375
Trim the pineapple of all skin and brown spots. Cut crosswise into 3/4" rings. Remove the core by cutting it out with a very small, round hors d'oeuvres cutter or a paring knife. Place the rings on a nonstick baking sheet. Sprinkle with the brown sugar.
Bake for 8 minutes, or until the pineapple is glazed and slightly cooked. Cool to room temperature.
When ready to serve, place a pineapple ring on each of 4 chilled dessert plates. Spoon any juices that have accumulated on the baking sheet over the pineaple. Place a scoop of passion fruit sorbet in the center of each ring. Garnish with mint.
Yields: 4 servings
Per serving: 168 calories, 0.4g total fat, 0 g saturated fat, 0 mg cholesterol
1/3 C granulated sugar
2/3 C water
1 C passion juice fruit
1/2 large very ripe pineapple
2 tbsp packed light brown sugar
4 sprigs fresh mint
In a small saucepan, combine the granulated sugar and water. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat and allow to cool. Stir in the passion fruit juice and pour into the container of an ice cream machine. Process according to the manufacturer's directions. Keep frozen until ready to use.
Preheat oven to 375
Trim the pineapple of all skin and brown spots. Cut crosswise into 3/4" rings. Remove the core by cutting it out with a very small, round hors d'oeuvres cutter or a paring knife. Place the rings on a nonstick baking sheet. Sprinkle with the brown sugar.
Bake for 8 minutes, or until the pineapple is glazed and slightly cooked. Cool to room temperature.
When ready to serve, place a pineapple ring on each of 4 chilled dessert plates. Spoon any juices that have accumulated on the baking sheet over the pineaple. Place a scoop of passion fruit sorbet in the center of each ring. Garnish with mint.
Yields: 4 servings
Per serving: 168 calories, 0.4g total fat, 0 g saturated fat, 0 mg cholesterol