Vanilla Bean Sorbet with Pineapple Topping

Vanilla Bean Sorbet with Pineapple Topping Recipe
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
On its own, this sorbet is sweet, but the spicy tartness of the pineapple topping is the perfect foil. A touch of corn syrup in the sorbet keeps it from freezing solid and allows for easy scooping.

Yield:

8 servings (serving size: about 2/3 cup sorbet and about 3 tablespoons topping)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 0.0 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 39.7 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 13 mg
Calcium 3 mg

Ingredients

Sorbet:
4 cups water
1 cup sugar
1/4 cup light corn syrup
1/2 (1/2-inch) piece vanilla bean, split lengthwise
1 tablespoon fresh lemon juice
Topping:
1/2 cup dark rum
1/4 cup water
2 tablespoons sugar
1 (1-inch) slice peeled fresh ginger, halved
1 1/2 cups diced pineapple

Preparation

To prepare sorbet, combine 4 cups water, 1 cup sugar, and light corn syrup in a medium saucepan; bring to a boil over high heat. Cook 2 minutes or until sugar dissolves, stirring frequently. Scrape seeds from vanilla bean into a medium bowl. Add vanilla bean and fresh lemon juice. Pour hot sugar mixture over vanilla mixture; stir well with a whisk. Cover and chill completely. Remove and discard vanilla bean. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 4 hours or until firm.

To prepare topping, combine dark rum, water, sugar, and ginger in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat; cool to room temperature. Remove and discard ginger. Pour rum mixture over pineapple; chill 1 hour.

Note:

Kathyrn Conrad,

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note