Pina Colada Sorbet With Caramelized Pineapple And Coconut Meringues
- Pina colada sorbet
- 2 cups chopped fresh pineapple (approximately 11 oz)
- 1 14 oz can Thai style coconut milk
- 6 tablespoons sugar
- 2 tablespoons dark rum
- 1 pinch salt
- Caramelized Pineapple and Coconut Meringues
- For Caramelized Pineapple
- 2/3 of a fresh pineapple, trimmed, cored and cut into quarters
- 1/4 cup dark brown sugar
- 1/4 cup butter or margarine
- 1/4 cup dark rum
- 2 teaspoons fresh lime juice
- For meringues
- 1/2 cup unsweetened shredded coconut
- 2 egg whites
- 1/2 cup sugar
- Combine all the ingredients in the blender and blend until smooth. Strain the mixture through a fine mesh strainer and chill thoroughly.
- Freeze in an ice cream maker according to the manufacturers instructions.
- For Pineapple
- Place 2 tablespoons brown sugar and 2 tablespoons butter or margarine in a large skillet. Cook over medium heat, stirring frequently, until the butter and sugar have melted.
- Add 1/2 of the pineapple in a single layer. Cook, without stirring, for 3-4 minutes, or until browned on the bottom. Carefully flip the pineapple and cook for another 1-2 minutes until browned on the other side.
- Pour the rum over the pineapple in the pan. Carefully light the rum on fire. When the flames have gone out, stir in 1 teaspoon of the lime juice.
- Repeat with the remaining sugar, butter, pineapple and lime juice.
- For Meringues
- Toast the coconut in a 350 oven until golden brown, approximately 8 minutes. Remove the coconut from the oven and reduce the oven temperature to 225.
- Place the egg whites and sugar in the metal bowl of an electric mixer. Place the bowl over a pan of simmering water and stir constantly until the sugar dissolves and the egg whites are warm to the touch.
- Transfer bowl to the mixer and whip, using the whisk attachment, until stiff and glossy.
- Transfer meringue to a pastry bag with a 1/2 inch plain tip. Line a cookie sheet with parchment paper (use a dab of meringue to stick the paper in the corners.) Pipe zig zags of meringue on the parchment. Sprinkle the coconut over the meringues.
- Bake for one hour. Remove from the oven and let cool on the cookie sheet for another hour before removing the meringues from the parchment. Store in an airtight container.
- Serve the sorbet topped with the warm pineapple and a coconut meringue.
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Taken from food52.com/recipes/10712-pina-colada-sorbet-with-caramelized-pineapple-and-coconut-meringues (may not work)