Vanilla Bean Sorbet with Pineapple Topping

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

1. 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.
2. 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.