Recipe - Pineapple And Lime Sorbets With Pine Nut Brittle

PINEAPPLE SORBET
1 cup Water
One fourth cup Sugar
2 cup Unsweetened pineapple juice
1 cup Finely chopped peeled fresh
pineapple

LIME SORBET
2 Limes
2 cup Water
1 One half cup Sugar
2/3 cup Fresh lime juice

PINE NUT BRITTLE
Nonstick vegetable oil spray
1 cup Sugar
One fourth cup Water
2 tablespoon Pine nuts

For Pineapple Sorbet: Stir 1 cup water and sugar in small saucepan over
medium heat until sugar dissolves. Increase heat; bring to boil. Remove
from heat. cool. Stir in pineapple juice. Chill until cold. Process in ice
cream maker according to manufacturer's instructions until softly set. Add
chopped pineapple; continue to process until sorbet is firm. Transfer to
covered container and freeze.

For Lime Sorbet: Using vegetable peeler, cut peel (green part only) from
limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir
over medium heat until sugar dissolves. Increase heat; bring to boil.
Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime
juice and remaining 1 cup water in medium bowl. Chill until cold. Process
in ice cream maker according to manufacturer's instructions until sorbet is
firm. Transfer to covered container and freeze. (Pineapple and lime sorbets
can be made 3 days ahead. Keep frozen.)

Place alternate scoops of pineapple sorbet in lime sorbet in tall glasses.
Garnish with pieces of Pine Nut Brittle.

For Pine Nut Brittle: Spray heavy large baking sheet with vegetable oil
spray. Stir sugar and water in heavy small saucepan over mediumhigh heat
until sugar dissolves. Increase heat and boil without stirring until syrup
turns deep golden, occasionally brushing down sides of pan with pastry
brush dipped into water and swirling pan about 7 minutes. Immediately pour
out mixture onto prepared baking sheet, sprinkle with pine nuts.

Working quickly and carefully (mixture is very hot and hardens fast), press
tip of knife into edges of caramel sheet and gently stretch in all
directions until caramel becomes thin and transparent. Cool completely.
Break brittle into irregular large pieces. (Brittle can be prepared 3 days
ahead. Store in airtight container at room temperature.)

Printed in Bon Appetit April 1998

Tarla Fallgatter has been teaching cooking classes for more than 15 years.
She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Tarla Fallgatter

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 5,
1998