Pina Colada Sorbet With Caramelized Pineapple And Coconut Meringues

1. 1

   Combine all the ingredients in the blender and blend until smooth. Strain the mixture through a fine mesh strainer and chill thoroughly.

2. 2

   Freeze in an ice cream maker according to the manufacturers instructions.

3. 3

   For Pineapple

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Repeat with the remaining sugar, butter, pineapple and lime juice.

8. 8

   For Meringues

9. 9

   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.

10. 10

    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.

11. 11

    Transfer bowl to the mixer and whip, using the whisk attachment, until stiff and glossy.

12. 12

    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.

13. 13

    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.

14. 14

    Serve the sorbet topped with the warm pineapple and a coconut meringue.

* Per serving · 4 servings · Values may vary.