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Caramelized Pineapple with Basil Sorbet

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Caramelized Pineapple with Basil Sorbet

The perfect caramelized pineapple with basil sorbet recipe with a picture and simple step-by-step instructions.

For the sorbet

  • 1 Pc. Pineapple
  • 200 g Sugar
  • 1 Pc. Lemon
  • 0,5 bunch Basil
  • 1 Pc. Pineapple
  • 2 tbsp Butter
  • 1 Pc. Vanilla pod
  1. For the sorbet, peel the pineapple, remove the stalk and cut into large cubes. Then puree with a mixer and pass through a coarse sieve. Then add the sugar, lemon juice and basil and place in the ice cream maker.
  2. For the caramelized pineapple, peel the pineapple, remove the stalk and cut into small triangles. Heat the butter in the pan, add 2 tablespoons of sugar. When it is hot, add the pineapple and pour the rest of the sugar on top. Cut open the vanilla pod and add it. Caramelize golden yellow on both sides. Reduce the sauce with pineapple juice and then serve everything together.
Dinner
European
caramelized pineapple with basil sorbet

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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