7

Caramelized Pineapple with Coconut Sorbet

Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
The real time-saver here is using peeled, cored pineapples.
Ingredients

pineapple

18 oz, peeled and cored, cut into 12 slices

packed brown sugar

3 Tbsp

almonds

¼ cup(s), sliced

sorbet

1 cup(s), coconut flavored

Instructions

  1. Preheat the broiler. Spray a baking sheet with nonstick cooking spray.
  2. Arrange the pineapple slices on the pan in a single layer. Sprinkle the pineapple evenly with the sugar and broil 5 inches from the heat until lightly browned, about 6 minutes.
  3. Meanwhile, place the nuts in a dry skillet over medium-high heat. Cook, shaking the pan constantly, until lightly toasted, about 4 minutes. Turn the nuts onto a plate to cool.
  4. Place 3 slices of pineapple on each of 4 dessert plates. Top each with 1⁄3 cup of sorbet and 1 tablespoon of almonds. Serve at once. Yields 1 plate per serving.
Notes
Look for the pineapples in the produce section of your supermarket. If you can’t find them, substitute a well-drained 20-ounce can of sliced pineapple in juice.

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