top of page

Caramalize Pineapple | Napoleon Sorbet



Serves 8


Caramelized Pineapple:

  • 1 whole ripe pineapple

  • 8 oz. granulated sugar


Peel and thinly slice pineapple, using a small round cutter to remove the heart.Dip pineapple slices in granulated sugar and arrange on a Silpat baking mat; bake at 325 degrees for 15 minutes or until pineapple caramelizes. Remove pineapple slices from mat and store in a container with alid.


Tropical Fruit Salsita:

  • 1 ripe mango

  • 1 ripe papaya

  • 1 ripe pineapple

  • 8 oz. toasted coconut

  • 4 oz. dark rum


Peel and small-dice all fruits, then mix with toasted coconut and rum. Marinate for 30 minutes.


Chocolate Sorbet:

  • 3 1/4 cup milk

  • 6 oz. granulated sugar

  • 1 oz. cocoa powder

  • 3 oz. semi-sweet dark chocolate

  • 1 tsp. sorbet stabilizer


In a bowl mix the sugar, stabilizer, cocoa powder and chocolate. Bring milk to a boil and pour into the dry ingredients while stirring until everything melts and becomes uniform. Chill. Churn sorbet in ice cream machine and freeze.



In the center of the plate, arrange the pineapple slices alternating with the sorbet. Garnish with the Tropical Fruit Salsita.



bottom of page