Pineapple Consomme

• 3 cups sugar
• 2 golden pineapples, peeled; one uncored, one cored
• 1 vanilla bean, split and scraped
• 1 1/2 teaspoons salt
• 7 mangoes, peeled and pits removed
• Juice of 2 limes
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 5 tablespoons almond flour
• Zest of 1 orange, minced
• 1/4 cup orange juice
• 2 tablespoons unsalted butter, melted
• 15 basil leaves, finely chopped

1. Make a simple syrup by whisking the 3 cups of sugar and 2 cups of cold water together, then bringing the mixture to a boil.
2. Reserve in the refrigerator.
3. Make the consomme by roughly chopping the uncored pineapple and blending it in a blender with the vanilla bean, 1/2 cup simple syrup (or more to taste) and 1/2 teaspoon salt until thoroughly liquefied.
4. Strain and refrigerate.
5. Make the mango sorbet by blending 6 chopped mangoes, the lime juice, 1 cup of simple syrup and 1 teaspoon of salt in a blender until smooth, 2 to 3 minutes, and then straining the mixture and churning it in an ice-cream machine as the manufacturer directs.
6. Keep frozen.
7. Preheat the oven to 325 degrees.
8. Make the orange cookies by mixing 3/4 cup sugar, the flours and orange zest together in a bowl with a fork and then stirring in first the juice and next the butter.
9. Very thinly spread half the mix on a standard half-sheet Teflon tray and bake until golden.
10. When cool, break into 12 to 18 pieces.
11. Reserve the remaining dough for another use.
12. Cut the cored pineapple and the remaining mango into 1/2-inch dice and mix together.
13. To serve, place 3 or 4 ounces of consomme in each bowl and 2 or 3 tablespoons of the diced fruit.
14. Place 2 or 3 cookies on the diced fruit and then 2 or 3 scoops of the sorbet.
15. Garnish with the rest of the diced fruit and sprinkle basil on top.

sugar, golden pineapples, vanilla bean, salt, mangoes, sugar, flour, almond flour, orange, orange juice, unsalted butter, basil

Taken from cooking.nytimes.com/recipes/7615 (may not work)