INGREDIENTS

INSTRUCTIONS

For Pineapple Sorbet: Stir 1 cup water and sugar in small saucepan
over medium heat until sugar dissolves. Increase heat; bring to boil.
Remove from heat. cool. Stir in pineapple juice. Chill until cold.
Process in ice cream maker according to manufacturer's instructions
until softly set. Add chopped pineapple; continue to process until
sorbet is firm. Transfer to covered container and freeze.  For Lime
Sorbet: Using vegetable peeler, cut peel (green part only)  from limes.
Combine 1 cup water, sugar and lime peel in medium  saucepan. Stir over
medium heat until sugar dissolves. Increase heat;  bring to boil.
Remove from heat. Discard lime peel. Cool syrup. Mix  sugar syrup, lime
juice and remaining 1 cup water in medium bowl.  Chill until cold.
Process in ice cream maker according to  manufacturer's instructions
until sorbet is firm. Transfer to covered  container and freeze.
(Pineapple and lime sorbets can be made 3 days  ahead. Keep frozen.)
Place alternate scoops of pineapple sorbet in lime sorbet in tall
glasses. Garnish with pieces of Pine Nut Brittle.  For Pine Nut
Brittle: Spray heavy large baking sheet with vegetable  oil spray. Stir
sugar and water in heavy small saucepan over  medium-high heat until
sugar dissolves. Increase heat and boil  without stirring until syrup
turns deep golden, occasionally brushing  down sides of pan with pastry
brush dipped into water and swirling  pan about 7 minutes. Immediately
pour out mixture onto prepared  baking sheet, sprinkle with pine nuts.
Working quickly and carefully (mixture is very hot and hardens fast),
press tip of knife into edges of caramel sheet and gently stretch in
all directions until caramel becomes thin and transparent. Cool
completely. Break brittle into irregular large pieces. (Brittle can  be
prepared 3 days ahead. Store in airtight container at room
temperature.)  Printed in Bon Appetit April 1998  Tarla Fallgatter has
been teaching cooking classes for more than 15  years. She was trained
in France at Le Cordon Bleu, La Varenne and  Ecole Lenotre  Typed and
Busted by Carriej999@AOL.com 4/98  Recipe by: Tarla Fallgatter  Posted
to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr  5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 445
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 7.7mg
Potassium: 211mg
Carbohydrates: 110.8g
Fiber: 1.4g
Sugar: 103.3g
Protein: 1.1g