Ginger-flavored Roasted Pineapple Sorbet
French love their desserts, that is why they invented courses like Avant Desserts (pre-desserts) and Petits-Fours (a small cake generally eaten at the end of a meal). Normally the avant desserts are small in size, and contrast the taste of the main dessert to follow. Here is a perfect avant dessert recipe to serve before a sinful chocolate lava cake or some other form of death by chocolate. This will make a nice dessert on its own if you just need something light for that sweet tooth after a heavy meal.
Ingredients:
- 2 cups skinned, cored and diced pineapple.
- 1 tsp ground ginger
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 cup whipped yogurt
Method
Mix the pineapple with ground ginger and sugar till the pineapple pieces are well coated.
Broil the pineapple pieces for 10 minutes.
Puree the broiled pineapple pieces with lemon juice in a food processor. Taste and adjust sugar if needed.
Freeze the puree in a shallow dish till almost frozen.
Process the frozen puree in batches until smooth in the food processer, and refrigerate.
To Serve
In a shot glass, layer chilled yogurt and pineapple puree. I like to drizzle a weeny bit of rum on top.
This is my entry for Pineapple – A Fruit A Month event hosted by Maheswari of Beyond the Usual.
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Thats a wonderful recipe..I love the combination of pineapple and ginger…Thanxs Sig for sharing the recipe
mmmmmmmmmm I’m lurving it….esp that you mentioned rum
Presentation is Super!
This looks so delicious! I love the idea of the roasted pineapple! Yum!
this recipe is the keeper for for sure. thank u sig.
Pineapple Sorbet shot!! Yummy!! Great photograph and combo with ginger.Slurp!!:)
Thanks for this delcious n’ colorful entry.
That’s a pretty easy sorbet!! Pineapple and ginger sounds nice. I got a pineapple yesterday. will try in the evening and surprise my hubby.
thanks for the recipe
cheers
sharmi
Hi sig
The glass is beautiful!!good recipe.
hey,
pineapple-ginger combo shud taste grand, will try for sure!
great pic as well.
Great looking sorbet. I have a question. How is processing done or what does it mean, when you say process it.
Pravs, sorry I wasn’t clear, I tend to do it with recipes I am so used to
. What I meant was process in the food processor again, it is the common technique used for making sorbet without an ice-cream maker. Puree the ingredients, quick freeze partially and puree the frozen mix again.
sushma, thanks.. I was experimenting with ginger in pineapple, and it came out great.
Nandita, a little bit of rum makes everything taste better.
Freya, thanks.. roasting the pineapple really brings out the sweetness.
Supriya, thanks, give it a try
Asha, I couldn’t slurp it, it was too cold, gives a brain freeze…
Mahesh, thanks for hosting the wonderful event.
Sharmi, let me know how he likes it.
Swapna, thanks, it is a small tequila glass, though I realized later that I should have kept something next to it to show the scale, it looks like a regular size glass now.
Richa, thanks!
Hi Sig, first time here….. came blog hopping from somewhere….. you have a nice blog there….
Pineapple sorbet looks great!!!!
Will keep coming for more.
slurp…
lovely color of the Sorbet..Pineapple and Ginger go really well…I love the juices mixed together too.
cheers,trupti
Are you kidding me? Pineapple, rum and sorbet all part of one recipe. I need one right now! I think we need to get together and have a few of these! Thanks for the recipe!
Hi Sig
I got here from Mahanandi or Dininghall but I love this recipe because its so simple and yummy tasting.
My baby daughter loves pineapple and I think the babies would love this sorbet sans rum of course! Especially since they are teething!
I on the other hand will have mine with rum!
By the way, I am a Seattlelite too and love your restaurant reviews. We have had Nishino on our radar for a while!
A
Beautiful colour. Sorbet looks great.
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