Pineapple Split

Name: Pineapple Split
Ingredients: 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

6 ingredients

9 steps

Ingredients

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

Directions

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.