Pineapple Heaven

Pineapple Heaven

I’m a huge fan of tropical fruits, and pineapples are towards the top of my list (alongside mangoes, bananas, and coconuts).  Fresh pineapples can be pretty expensive, so whenever they’re on sale, I always buy a few and then freeze some of the pineapples in chunks to make them last longer.  Having access to lots of fresh and frozen pineapple also creates a great opportunity to do something fancier and more fun than just eating it plain!
After having such great results when making ice cream out of frozen bananas, I decided to experiment with desserts made from other frozen fruits, and the abundance of frozen pineapple in my freezer presented the perfect opportunity.  I was originally planning to call this dessert a sorbet, but the consistency ended up being so fluffy and creamy that I thought it was more like sherbet. The first time I made the sherbet, I didn’t add any spices, but I have added some sort of spice to every subsequent batch because I think it adds a wonderful depth to the flavor.  One of my favorite additions is a tiny pinch of cayenne pepper, since the resulting sherbet is the perfect blend of sweet, sour, and hot.  If cayenne pepper isn’t for you, then another delicious option is to add a dash of cinnamon, which brings a certain warmth to the otherwise cool and tart concoction.

Pineapple Cayenne Sherbet

Just like with the banana ice cream, there’s no real recipe to share for the sherbet.  On the bright side, it’s so easy to throw together that it’s also very easy to duplicate.  To make the sherbet, simply chop frozen pieces of raw pineapple in your food processor until the pineapple in reduced to uniformly small pieces.  Add a squirt of agave nectar (about 1-2 tablespoons depending on your taste and the sweetness of your pineapple) and a dash of cayenne pepper or cinnamon (it’s important to add the cayenne very sparingly since it is so hot!).  Process the pineapple again until the mixture is whipped into a frothy, creamy consistency.  That’s it!  You can either serve the sherbet right away or put the finished mixture back into the freezer to firm up.

Grilled Pineapple

Now that you’ve made a delicious pineapple sherbet, you can serve it in a bowl or you can go all out in a pineapple dessert extravaganza and serve a scoop of the sherbet on a slice of grilled pineapple.  I had always heard about how delicious grilled pineapple was, but I never bothered to try it until recently. I was amazed by the warmth and sweetness that was produced simply by grilling the pineapple, and it’s so easy to do that it is absolutely worth it.  After cutting off the skin of your fresh pineapple, simply cut the cylinder of fruit into 1/2-inch rounds and then grill them for a minute or so on each side until they obtain the desired char marks.

Pineapple Heaven

As a quick side note, I used to think that preparing whole pineapples was a lot of hassle, but after I learned that the crowns of fresh pineapples twist right off, the process became much more manageable. I never bother to remove the core from whole pineapples, since it gets pulverized in the sherbet, and helps provide stability to the grilled pineapple.  The sherbet is completely raw, so if you follow a raw diet you could serve a scoop on a slice of raw pineapple instead of grilled, or simply eat it plain.  Please don’t forget that frozen sherbet + pineapple hot off the grill = melting, so if you want to serve the pineapple sherbet of a grilled pineapple base, you should put the two together immediately before you serve.
This dessert is super easy to make, and is sure to impress your dinner guests and your taste buds with a little piece of pineapple heaven!

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April 15, 2009. Frozen Desserts, Raw.

One Comment

  1. Shelby replied:

    Oh wow, this looks heavenly!

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