Caramelized Pineapple With Coconut Sorbet

Caramelized Pineapple With Coconut Sorbet
 Jonny Valiant
Cook sliced pineapple in butter and sugar until browned and tender; the sauce will smooth out and thicken, making a lovely warm topping for the coconut sorbet.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
15
minutes

Ingredients

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

Directions

  1. 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).
  2. 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.
Sara Quessenberry
March 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 28 %
  • Protein 0 g
  • Carbohydrate 53 g
  • Sugar 39 g
  • Fiber 1 g
  • Fat 9 g
  • Sat Fat 6 g
  • Calcium 41 mg
  • Iron 0 mg
  • Sodium 17 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.