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Growing up I was never one for fruit, much to my mother’s dismay. In fact I don’t think I ate any fruit other than apples until I was in my late teens. And while I’m still picky (absolutely nothing banana or banana-flavored, ever) I do love a lot more fruits, and I’m willing to try ones that I’d previously faced with an upturned nose.
Enter the pineapple. I know I went through a pineapple-loving phase as a kid, but like with most things it was probably short-lived. Nowadays, I love it. So when my grocery store had them on special, I knew it was time to tackle pineapple sorbet. I think tackling a whole pineapple is one of the easiest but most seemingly impressive things you can do in the kitchen. Take out that chef’s knife an show that fruit who’s boss.
The thing that surprised me about this sorbet was how creamy it turned out. By looking at it you’d guess that there’s some kind of dairy involved, but there isn’t. Be forewarned though, this recipe is sweet! With the honey on the pineapple to help it roast and the simple syrup base, this isn’t for those who can’t handle sweet. I’m also imagining that it would make a great dairy-free float option possibly even with pineapple Fanta.
Honey-Roasted Pineapple Sorbet
makes 1 quart
2 tablespoons honey*
1 pineapple cut into 1-inch chunks
1 cup sugar
1 cup plus 2 tablespoons water
1. Preheat oven to 450 degrees Fahrenheit
2. Combine honey and 2 tablespoons of warm water in a small glass or bowl, stir until fully combined. (It helps to use warm water to get the honey to dissolve.)
3. Arrange pineapple chunks on a baking sheet lined with parchment paper, and brush with the honey mixture.
4. Roast pineapple for approximately 15 minutes until the pieces have become soft and have started to brown.
5. While the pineapple is roasting, make simple syrup by combining sugar and one cup water in a small saucepan over medium heat. Stir until the sugar is fully dissolved.
6. Combine roasted pineapple and simple syrup in a plastic or glass container and chill for at least 2 hours.
7. Using a hand blender or a regular blender, puree the pineapple and simple syrup until smooth.
8. Freeze in an ice cream maker according to manufacturer’s instructions.
9. Transfer to a freezer-safe plastic or glass container, and freeze at least 4 hours before serving.
*Note: Choose your honey wisely. You’ll be able to taste it clearly in the sorbet, so choose one that’s good quality.