Rum-Glazed Pineapple With Almond Milk Sherbet 16.000
Jun 13, 2007

Multiple flavors, textures and temperatures make this a winning dessert. The sorbet is an unusual choice that works well as a refreshing counterpoint to the acidity of the pineapple.

The components of this dish can be made and kept separately for up to 5 days.

Servings: 16
  • For the sherbet
  • 1 quart almond milk
  • 4 ounces sugar
  • 4 ounces frozen concentrated pineapple juice
  • Pinch almond blossom or other wildflower honey
  • Pinch salt
  • 1/8 teaspoon freshly grated nutmeg
  • For the caramelized pineapple
  • 1 pineapple, peeled and cored
  • 2 ounces sugar
  • 1 ounce water
  • 1 ounce canola oil
  • 4 ounces pear sliced
  • 4 ounces frozen concentrated pineapple juice
  • 4 ounces orange juice
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/4 ounces light or dark rum
  • For the garnish
  • 6 ounces almonds, slivered
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar


For the sherbet: Combine the ingredients; strain and refrigerate overnight. Freeze the mixture in an ice cream machine, according to manufacturer's directions.

For the caramelized pineapple: Preheat the oven to 375 degrees. Cut the fruit into 8 long wedges.

In a large ovenproof skillet or saute pan over medium heat, caramelize the sugar. Add the water and oil to deglaze the pan, swirling to emulsify. Arrange the pineapple wedges in pan, cover the pan with aluminum foil and roast for 1 1/2 to 2 hours, flipping the pineapple wedges after the first 40 minutes. Uncover and cool the pineapple to room temperature. Cut into bite-size pieces and add the diced pear, stirring to mix well. Cover and refrigerate until ready to use.

For the rum glaze: Combine the pineapple juice concentrate, orange juice and nutmeg in a medium saucepan over medium heat. Cook for about 1 1/2 hours until reduce to a thin syrup consistency (about 1 cup). Remove from the heat and add the rum, stirring to combine. Let cool completely and cover; keep at room temperature.

For the toasted almond garnish: Preheat the oven to 300 degrees. Combine the almonds, olive oil, salt and sugar in a small baking pan. Bake for 1o to 15 minutes, until light brown. Cool to room temperature.

To serve, spoon the sorbet into individual glasses. Top with the caramelized pineapple-pear mixture and a tablespoon of the rum glaze. Garnish with the toasted almonds and serve immediately.

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Recipe Source

Adapted from pastry chef instructor Stephen Durfee at the Culinary Institute of America at Greystone in St. Helena, Calif.

Tested by Leslie A. Garcia.

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