A thank you from us in the form of a little sunshine: Fresh pineapple sorbet.March 26, 2007
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.
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!
Fresh Pineapple Sorbet
1 medium pineapple (cubed)
2 cups water
1 cup sugar
1 lime (juice)
2 tbsp. rum
1/2 tsp. salt
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.