May 12, 2009

Roasted Pineapple Five Spice Sorbet



Ingredients:
5 cups cubed fresh pineapple (one whole pineapple)
6 oz pineapple juice
3 tablespoons lime juice
1/2 tablespoon Chinese Five Spice Powder


Directions:
Preheat oven to 375. Place the pineapple in a single layer on a lined baking sheet. Bake for 30 minutes or until the pieces look caramelized. Cool. Place in a blender with the five spice powder, lime and pineapple juice. Pulse until smooth. Pour into a ice cream maker. Churn according to product directions until frozen. For a more firm texture, freeze up to 4 hours before serving.

My thoughts:
It must be pineapple season in Hawaii because all of the local stores have had really large, juicy whole pineapples for about half their usual price. As a result, I think I have eaten more pineapple in the last couple of weeks than I think I have over the course of my entire life. I had bought two pineapples for a recipe and ended up only using one so this left me with a rapidly ripening pineapple without a destiny. So I chopped it up and tossed it in the Vita-Mix where it promptly became frothy. I was tempted to drink it as is but resisted the urge and instead froze it. I am glad I did, the sorbet was one of the best I've ever had. I had actually thought about making the same flavor but as ice cream but I think it was better served in sorbet, the caramelize pineapple flavor really shines.

13 comments:

  1. This must be so refreshing and delicious! I love pineapple--and have also noticed the lower prices lately. That's a good thing!

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  2. I've never seen sorbet with pineapple chunks. This looks amazing.

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  3. This sounds really interesting, and I love finding dessert recipes with no added sugar. Pineapples have been incredibly cheap in Michigan, too, and I just bought one a few hours ago. Unfortunately I already cut that one up for a fruit salad to take to a bbq, but I'll have to get another one for this!

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  4. So refreshing! Perfect for this hot weather.

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  5. Looks tasty! Sounds a lot like one I made recently but featuring sweet potatoes as the base and caramelized pineapple as the accent. This will be a great summertime version I will have to try!

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  6. That sounds incredible! I rarely do anything with pineapples besides eat them raw, but I'm going to have to do a pineapple recipe now - they've been pretty cheap here, too!

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  7. This sounds like a fun change of pace. 5-spice is one of my favourite things, and using it in a sorbet will be a treat!

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  8. Looks great! I love the spicing in this recipe.

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  9. Wow, this pineapple sorbet sounds interesting with the spices in it. Should be very tasty.

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  10. Chinese 5-Spice is among my favorite blends. I use it in apple tarts, in a sticky glaze for meat, and in Asian dressings. Thinking about it in pineapple sorbet is making my mouth water. It sounds fantastic!

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  11. Is it suppose to be chunky or smooth? Your directions say to puree until smooth but the picture looks very chunky. I want to make this but not sure how exactly to since the picture looks different from directions.

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  12. Cassandra, the sorbet is smooth. I did not make a round scoop which must be what is confusing you.

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  13. I can't wait to make this for the next community dinner I cook for our cohousing community! What an exciting combination of flavors. I love your blog!

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