Friday, June 19, 2009
Summer Sweets: Caramelized Pineapple with Coconut Sorbet
This dessert combines three of my food loves: pineapple, coconut and brown sugar. It's rich, yummy and fast -- perfect for a weeknight sweet fix.
Caramelized Pineapple With Coconut Sorbet
Recipe courtesy of Real Simple
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
1 pint coconut sorbet
Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated). Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.