Roasted Pineapple with Star Anise Pineapple Sorbet

Vegetarian
Gluten Free
Low Fod Map
Health score
5%
Roasted Pineapple with Star Anise Pineapple Sorbet
300 min.
4
334kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the juicy sweetness of roasted pineapple with the aromatic flavors of star anise in a refreshing sorbet. This Roasted Pineapple with Star Anise Pineapple Sorbet is not just a treat for your taste buds, but a visually stunning dish that will impress your guests at any gathering.

Using a fresh, ripe pineapple labeled "extra sweet," this recipe ensures that you’re working with the best flavor possible. The roasting process caramelizes the natural sugars, creating a tender, golden exterior that contrasts beautifully with the vibrant, smooth sorbet. With just a handful of ingredients, including sugar and a touch of unsalted butter, you’ll find that this recipe is both simple and elegant.

What’s more, this dish is versatile enough to be enjoyed as a light side or a refreshing dessert. Being vegetarian, gluten-free, and low FODMAP, it caters to a variety of dietary needs, making it an excellent choice for any occasion. Not only is it packed with flavor, but it also brings a tropical vibe that evokes sun-soaked vacations. Allow yourself to be whisked away to a beachside paradise with each bite!

Gather your friends and family, and treat them to this exquisite roasted pineapple and star anise sorbet. Your kitchen will be filled with delightful aromas, and the end result is sure to leave everyone wanting more. So, roll up your sleeves and get ready to impress with this unique and mouthwatering dessert!

Ingredients

  •  pineapple trimmed halved lengthwise (labeled "extra sweet")
  • cup sugar 
  • tablespoon butter unsalted melted
  • cup water 
  •  star anise whole

Equipment

  • baking sheet
  • oven
  • blender
  • ice cream machine

Directions

  1. Bring sugar, water, and star anise to a boil over moderately high heat, stirring until sugar is dissolved, then reduce heat and simmer syrup 5 minutes. Cool, then discard star anise.
  2. Peel 1 pineapple half, reserving rind, then core and cut into 1-inch chunks.
  3. Squeeze juice from rind with your hands into a blender and add chunks. Purée at high speed until very smooth, about 1 minute. Stir purée into syrup and chill, covered, until very cold, about 4 hours.
  4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
  5. Preheat oven to 500°F.
  6. Peel remaining pineapple half but do not core. Trim ends and cut remainder crosswise into 1/2-inch-thick slices.
  7. Brush some butter on a baking sheet, then arrange pineapple in 1 layer over it and brush with rest of butter.
  8. Roast pineapple slices in middle of oven until undersides are browned (tops will only color slightly), 12 to 15 minutes.
  9. Remove from oven and turn slices over. Cool on baking sheet on a rack to room temperature.
  10. Arrange 3 slices of roasted pineapple on each of 4 plates and top with sorbet.
  11. Sorbet can be made 1 week ahead.

Nutrition Facts

Calories334kcal
Protein1.6%
Fat8.66%
Carbs89.74%

Properties

Glycemic Index
33.44
Glycemic Load
50.45
Inflammation Score
-6
Nutrition Score
13.720869546675%

Flavonoids

Luteolin
0.02mg
Myricetin
0.02mg
Quercetin
0.32mg

Nutrients percent of daily need

Calories:334.09kcal
16.7%
Fat:3.43g
5.28%
Saturated Fat:1.82g
11.4%
Carbohydrates:79.94g
26.65%
Net Carbohydrates:76.63g
27.86%
Sugar:72.19g
80.21%
Cholesterol:7.53mg
2.51%
Sodium:6.26mg
0.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.43g
2.86%
Vitamin C:108.36mg
131.34%
Manganese:2.12mg
106.12%
Copper:0.27mg
13.57%
Fiber:3.31g
13.25%
Vitamin B6:0.26mg
13%
Vitamin B1:0.18mg
12.15%
Folate:40.93µg
10.23%
Potassium:262.86mg
7.51%
Magnesium:29.51mg
7.38%
Iron:1.05mg
5.84%
Vitamin B3:1.16mg
5.82%
Vitamin B2:0.09mg
5.06%
Vitamin B5:0.49mg
4.94%
Vitamin A:221.8IU
4.44%
Calcium:38.99mg
3.9%
Phosphorus:23.34mg
2.33%
Zinc:0.34mg
2.26%
Vitamin K:1.83µg
1.74%
Source:Epicurious