Pineapple Split Recipe
- 1 cup tropical, mango, guava or papaya fruit nectar
- 1/2 cup sugar
- 1 fresh pineapple, peeled, halved lengthwise, cored, each half cut crosswise into 9 half-moon slices
- 1 1/2 pints (about) tropical-flavored sorbet (such as mango, banana, coconut, or pineapple)
- 1 cup shredded sweetened coconut, toasted
- Fresh mint sprigs
- Stir nectar and sugar in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Boil until syrup is reduced to 2/3 cup, about 5 minutes. Cool syrup completely (syrup will thicken as it cools). (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
- Overlap 3 pineapple slice to form ring on each of 6 plates. Place 1 scoop sorbet in center of each ring. Drizzle syrup over, then sprinkle generously with coconut. Garnish with mint.
