Brace for tropical refreshment and dig in
If you plan to host a big dinner party this summer, consider this stunner of a dessert, with major citrus and tropical bursts.
It looks terrific on the table and the recipe is so simple to execute: While your homemade granita mix (water, sugar, lime juice and dark rum) freezes, carve and hollow out half a pineapple.
Then pile on cubes of fresh pineapple, shaved lime granita, scoops of vanilla ice cream and toasted coconut flakes or mint leaves.
Serve it in the middle of the table, let everyone dig in and, like a Caribbean Sea breeze, brace for refreshment.
Pineapple Stuffed with Lime Granita
Ricardo Tested For the lime granita: 1 cup (250 mL) water 1/4 cup (55 g) sugar 1/4 cup (60 mL) lime juice 1 tbsp (15 mL) dark rum For the pineapple: 1 whole pineapple, leafy top intact 1/2 cup (125 mL) vanilla ice cream or coconut sorbet Toasted large coconut flakes or shredded fresh mint leaves, as desired To make the lime granita, in a small saucepan over low heat, heat water and sugar until sugar has completely dissolved. Remove from heat and add lime juice and rum. Let cool.
Pour mixture into an 8-inch (20-cm) square glass baking dish. Freeze for 6 hours or until granita is frozen solid.
To assemble the pineapple, cut the pineapple in half lengthwise, through the leaves. Using a paring or serrated knife, make a cut between the flesh and the rind, and again between the flesh and the core.
Slide the blade under the flesh all the way to the core. Remove the flesh and cut it into cubes. Repeat the steps on the other side.
Slice the core into many pieces for easy removal, and discard. Finally, return the cubes of pineapple to each of the emptied halves.
With a fork, scrape the surface of granita to form crystals. Spread granita across pineapple. Add small scoops of ice cream or sorbet across pineapple and granita. Garnish with coconut flakes or mint leaves. Serve immediately.
Makes 4 servings.