- 6 baby pineapples*
- 1 1/2 quarts pineapple sherbet
- Garnishes: lemon zest, nectarine slices, mango slices
How to Make It
Cut tops from pineapples; reserve for garnish. Cut and remove centers, leaving a 1-inch-thick shell. Fill with pineapple sherbet; garnish, if desired.
*You can order baby pineapples from Frieda's, 800/241-1771 or friedas.com.
The Coastal Living Cookbook