Pineapple Sorbet

• 1/2 cup water
• 1/2 cup sugar
• 1 vanilla bean, split
• 1 large fresh pineapple
• 2 teaspoons fresh lemon juice

1. In a small saucepan, combine the water and sugar.
2. Bring to a boil, remove from heat and add the vanilla bean.
3. Cover and let cool.
4. Remove the vanilla bean.
5. Using a large knife, split the pineapple in half lengthwise, keeping the topknot and all the scales intact.
6. Make a V-shaped cut around the core in each half and remove the core.
7. Using a spoon, scrape out the pulp, leaving pineapple shells that are about 1/3-inch thick.
8. Place the shells in the freezer.
9. Measure the pulp; you should have 3 1/2 to 4 cups.
10. In a food processor, combine pulp, sugar syrup and lemon juice.
11. Process until smooth.
12. Freeze according to the manufacturer's instructions for your ice-cream maker.
13. Divide the sorbet between the shells and return them to the freezer.
14. To serve, dip the blade of a knife in very hot water and split each shell in half lengthwise.

water, sugar, vanilla bean, pineapple, lemon juice

Taken from cooking.nytimes.com/recipes/9526 (may not work)