Pineapple Split

• 1 cup tropical, mango, guava or papaya fruit nectar
• 1/2 cup sugar
• 1 fresh pineapple, peeled, halved lengthwise, cored, each half cut crosswise into 9 half-moon slices
• 1 1/2 pints (about) tropical-flavored sorbet (such as mango, banana, coconut, or pineapple)
• 1 cup shredded sweetened coconut, toasted
• Fresh mint sprigs

1. Stir nectar and sugar in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil.
2. Boil until syrup is reduced to 2/3 cup, about 5 minutes.
3. Cool syrup completely (syrup will thicken as it cools).
4. (Can be prepared 1 day ahead.
5. Cover and let stand at room temperature.)
6. Overlap 3 pineapple slice to form ring on each of 6 plates.
7. Place 1 scoop sorbet in center of each ring.
8. Drizzle syrup over, then sprinkle generously with coconut.
9. Garnish with mint.

mango, sugar, pineapple, pints, coconut, mint sprigs

Taken from www.epicurious.com/recipes/food/views/pineapple-split-687 (may not work)