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Seared Pineapple with Mango Sorbet and Balsamic Caramel
Sweet, smoky pineapple gets tanginess and silky texture from mango sorbet and balsamic caramel. Especially great dessert for the warmer months.
2 whole pineapples, cleaned and cut into 6 rings each (12 total)
3 tsp. butter
1 Tbsp. balsamic syrup
2 tsp. brown sugar
1 pint mango sorbet
1 cup mango, chopped
2 Tbsp. Markon First Crop Basil, chopped
Edible elderflowers or baby’s breath to garnish
Heat one tablespoon butter in a hot skillet. Sear half of the pineapple rings until browned on one side (approximately 2 1/2 minutes). Remove and add another tablespoon of butter and remaining rings. Set all pineapple aside.
Add remaining butter, balsamic syrup, and brown sugar to skillet. Heat until all is melted. Whisk (while heating) until a loose caramel starts to form.
Arrange three rings on a dessert plate. Top with 1/3 cup of sorbet and equal portions of mango chunks, then drizzle with equal portions of the sauce/caramel. Garnish with basil and flowers.
Spring
Summer
Desserts
Vegetarian