Sweets | Pineapple Piment D'Espelette Sorbet
Posted on May 1, 2013
Sweet with some heat.
Yield: 2 pints / 1 quart
1 pineapple (about 1 1/2 pounds)
3/4 cup sugar
1/3 cup corn syrup
3 tablespoons water
1 tablespoon Piment d'Espelette or a scant 2 teaspoons sweet paprika plus a pinch of cayenne pepper
Using a large knife, cut off the base and top of the pineapple. Stand it upright on a cutting board and cut off the skin by slicing from top to bottom, turning the pineapple as you work. With the fruit still on end, slice the pineapple into quarters. Slice the tough core from each piece and cut the pineapple into large chunks. Puree in a food process until smooth. Measure out 3 cups of the puree set aside.
Combine the sugar, corn syrup, water, and piment d'Espelette in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Transfer to a medium bowl and let cool.
Combine the reserved pineapple puree with the sugar syrup. Chill thoroughly.
Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.
Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
(Ref. "Pineapple Piment D'Espelette Sorbet" recipe, Jeni's Splendid Ice Creams at Home cookbook.)