| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Tropical; mango, guava or |
|
|
; papaya fruit nectar |
| 1/2 |
c |
Sugar |
| 1 |
|
Fresh pineapple; peeled, halved |
|
|
; lengthwise, cored, |
|
|
; each half cut |
|
|
; crosswise into 9 |
|
|
; half-moon slices |
| 1 1/2 |
pt |
Tropical-flavored sorbet; (such as mango, |
|
|
; banana, coconut, or |
|
|
; pineapple) (about) |
| 1 |
c |
Shredded sweetened coconut; toasted |
|
|
Fresh mint sprigs |
INSTRUCTIONS
Stir nectar and sugar in heavy medium saucepan over high heat until sugar
dissolves and syrup comes to boil. Boil until syrup is reduced to 2/3 cup,
about 5 minutes. Cool syrup completely (syrup will thicken as it cools).
(Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Overlap 3 pineapple slice to form ring on each of 6 plates. Place 1 scoop
sorbet in center of each ring. Drizzle syrup over, then sprinkle generously
with coconut. Garnish with mint.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 618 Calories (kcal); 2g Total Fat; (2% calories from fat); 2g
Protein; 158g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat;
6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”