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A thank you from us in the form of a little sunshine: Fresh pineapple sorbet.

March 26, 2007

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First, let us begin by thanking you all for the wonderful comments last week. They were warm little rays of sunshine in the middle of the night as we began to adjust to the hours young Jack is keeping.

Second, the wife is doing great. She’s up and likely too mobile and too active for her own good. It was only after a dirty look I gave her and a remark about stitches that she slowed down. However, because she is a human vending machine, on demand at all hours, she is a bit fatigued and I wanted to keep up with demand for both baby photos and delicious food.

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Finally, since I’m a solo act again, I bring you a simple dessert that has turned out to be one of my favorites, Fresh Pineapple Sorbet. I’ve been on a tropical flavors kick over the past month, and this is perhaps one of the finest results. In addition to being refreshing, there is something pure in its flavor, texture and sweetness. It’s great as a palette cleanser, paired with other desserts such as coconut cheesecake, or as a stand alone.

In closing, the recipe includes rum. Unless you have an issue with serving alcohol, I would recommend its inclusion. Besides adding flavor, the alcohol reduces the sorbet’s freezing point. This allows the sorbet to maintain its smoothness after being frozen to harden. It will keep it easy to scoop, even after a few weeks in the freezer.

Once again, thanks for your congratulations. I’m glad to be back in the kitchen. Watching what my wife was served in the hospital was rather appalling, and made me itch to be home!

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Fresh Pineapple Sorbet
Servings: 10
Ingredients:
1 medium pineapple (cubed)
2 cups water
1 cup sugar
1 lime (juice)
2 tbsp. rum
1/2 tsp. salt

Directions:
1. Cut the crown (aka the leaves) and the base off the fruit — what remains should be barrel shaped. Quarter the barrel shaped fruit and then use your knife to cut the core (the woody center) away. Place flat on a board and then run your knife between the fruit and the skin. Slice up the remaining fruit into small pieces.

2. In a large pot over medium heat, add the sliced pineapple, the sugar and the water. Cook for about 15 min. or until the liquid begins to be viscous or the pineapple begins to fall apart.

3. Transfer the mix to a blender. Add the salt, lime juice and rum, and blend (or “blitz,” if that’s your vernacular) for 30 seconds, or until the pineapple is completely broken up. Transfer to the refrigerator and let cool for at least 2 hours, preferably overnight.

4. Churn your mixture in an ice cream maker according to instructions. Once firm, transfer to the freezer and let finish setting for approximately two hours. Enjoy.

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21 comments

  1. What a cutie! Congratulations!


  2. This looks absolutely delicious! And that baby is just precious. He looks deep in thought (or sleep) in that first picture!


  3. Beautiful baby… beautiful food… hard to say which I enjoy most. Congratulations on your baby Jack ( I am a softy for this name since that was my father-in-law’s nickname)


  4. Yuuuuuuuuum! Looks great! Congrats on your new family member. Best of luck!

    Phil @ http://moveablefeast.wordpress.com


  5. Looks fabulous. Thank goodness your wife can eat it now :)


  6. I love everything in your blog!
    what a lovely family you are and congratulation on your sweet little Jack


  7. Mama will need lots of good nutrition which I know you will supply. That and tons of moral and physical support will make her a happy vending machine. Keep the camera charged….Jack will change so much it will make your head spin.


  8. Beautiful baby and beautiful sorbet. Congratulations!


  9. I just can’t get enough of his pictures, and the recipes now are just a bonus!


  10. Yummy! Can’t wait to try this!


  11. I recently tried making a mango, banana and lime ice cream but it didn’t turn out as I hoped it would, too much lime. I should have added pineapple instead.


  12. Just bought an ice cream maker the other day, I can’t wait to try this. Congrats on the new family member, he’s such a cutie! :)


  13. must get ice cream maker sooon.
    yummy.

    Love the baby pics


  14. Congrats!! What a beatuiful baby!

    I was just thinking about starting up my ice cream maker again – what a great recipe to start with!!


  15. What a beautiful baby. Best wishes to you all. I would to try the sorbet recipe, yet it seems that the last photo of your beautiful baby boy is covering the ingredients..is it just my computer?


  16. [...] history as they are of music. The newest is another venture into spiritual: Glory Glory. Recipe: Fresh Pineapple Sorbet. MP3: Rainbowarriors. Retail Therapy: What Comes Around Goes Around. Other Points of Interest: [...]


  17. Mmmmm. Yummy idea and a beatuiful baby to boot!

    If a person has a Champion juicer or extractor, this is a great way to produce the juice as well– and then you can juice the core. Also, instead of alcohol you can use any inverted sugar, (honey, simple syrup, agave syrup, corn syrup etc.) and that will help lower the freezing point as well.


  18. Hey guys,

    Hope Jack is doing well…I love your blog. By the way, I went out last weekend to find Meyer lemons, tried Teeter, Whole wallet foods and Safeway all to no avail. Do you buy them online or something?

    KP


  19. If you substitute 1/4 cup dark corn syrup for 1/2 of the sugar it works also. Juan


  20. I cant see the whole recipe because of the pic. I need the first part of recipe please. Looks like great sorbet


  21. Love the photographs of little Jack.
    I fear part of your recipe ingredients were obscured by two of your photographs. Am I correct? I would love to try your sorbet if the recipe is complete.



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