Sunday, 6 April 2008
Take one fresh pineapple...
A Taste of Yellow is a blog event being hosted by Barbara of Winos and Foodies. Food bloggers from around the world are invited to create a dish using yellow coloured ingredients. This event supports the Lance Armstrong Foundation's LIVESTRONG Day, to raise awareness about cancer and support cancer survivors, their family and friends.
To show my support for this event, I made the most fabulous pineapple sorbet from The Perfect Scoop by David Lebovitz. The book has many interesting, modern ice cream recipes and plenty of accompaniments to go with the ice cream. Summer is on it's way - I am ready and waiting!
Adapted from The Perfect Scoop
1/2 pineapple, peeled and cored (2 cups, 500ml purée)
8-10 tablespoons sugar
1/2 cup water (125ml)
Cut the skin off the pineapple, remove the core and slice it into chunks.
If making dried pineapple rings, slice off a few thin rings before cutting the rest into chunks.
Purée the chunks in a blender, with 8 tablespoons of sugar and the water, until smooth. Taste to see if you need to add any more sugar.
Chill the mixture and then churn in your ice cream machine, according to the manufacturer's instructions. Pour into a freezer proof bowl, or little moulds, and return to the freezer.
To make the dried pineapple rings, spread the thinly sliced rings onto a silpat sheet and bake in a low oven for a couple of hours. Turn over several times during baking.
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