Roasted Pineapple With Star Anise Pineapple Sorbet Food

PINEAPPLE SORBET WITH FRESH MANGO

Steps:

• Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
• Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

EASY PINEAPPLE SORBET

Steps:

• Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

ROASTED PINEAPPLE

Steps:

• Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
• Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
• Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
• Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
• Serve warm or at room temperature.

STAR ANISE BLACKBERRIES WITH LEMON SORBET

Steps:

• In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.

ROASTED PINEAPPLE

Steps:

• Syrup: Put the water into a medium saucepan and add all the ingredients. Slowly bring to a boil over medium-low heat, stirring occasionally.Simmer over medium heat to reduce to about 3/4 in volume, to make a thick syrup. Remove from heat and set aside. Heat oven to 350^. spray a small roasting pan or pot that will hold the pineapple standing straight up. So not lay it down.
• Prepare the Pineapple: Using a serrated knife, cut a 1 1/4 slice from the top, removing the leafy part and a 3/4 slice from the bottom so it will stand up straight.
• Working from top to bottom and following the curve of the pineapple, remove the peel. To remove the eyes and create a nice looking pineapple- cut a spiral groove 1/4 inch deep, around the entire fruit. Stud the flesh evenly all over with the cloves.
• Heat the oil in the prepared pan until very hot, then add the pineapple on it's side for now and lightly baste and roast the fruit all over to get a nice color.
• Now stand the pineapple upright. Baste the pineapple with the thickened syrup you made and roast in the oven for 35 to 40 minutes;depending on how ripe your fruit is, basting it every 5 minutes with the syrup and keeping the pineapple standing upright.
• To Serve: Lay the pineapple down on its side and cut into slices, about 1/2 inch thick. Place on serving plate, and serve with a scoop of ice cream and some of the syrup.

PINEAPPLE SORBET

Steps:

• Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid.

ROASTED PINEAPPLE WITH STAR ANISE PINEAPPLE SORBET

Steps:

• Make sorbet:
• Bring sugar, water, and star anise to a boil over moderately high heat, stirring until sugar is dissolved, then reduce heat and simmer syrup 5 minutes. Cool, then discard star anise.
• Peel 1 pineapple half, reserving rind, then core and cut into 1-inch chunks.
• Squeeze juice from rind with your hands into a blender and add chunks. Purée at high speed until very smooth, about 1 minute. Stir purée into syrup and chill, covered, until very cold, about 4 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
• Roast pineapple:
• Preheat oven to 500°F.
• Peel remaining pineapple half but do not core. Trim ends and cut remainder crosswise into 1/2-inch-thick slices. Brush some butter on a baking sheet, then arrange pineapple in 1 layer over it and brush with rest of butter.
• Roast pineapple slices in middle of oven until undersides are browned (tops will only color slightly), 12 to 15 minutes. Remove from oven and turn slices over. Cool on baking sheet on a rack to room temperature.
• Assemble dessert:
• Arrange 3 slices of roasted pineapple on each of 4 plates and top with sorbet.