Vanilla Bean Sorbet with Pineapple Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
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 |
Directions:
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.
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