Pineapple Sorbet with Extra Virgin Olive Oil and Fleur de Sel


Joanne Weir Cooking Class Second Season1 ripe pineapple, peeled, cored, and cut into chunks
1 cup sugar, or more, if needed
6 tablespoons extra-virgin olive oil, for drizzling
Fleur de sel, for sprinkling

Place the pineapple chunks in a blender and puree until smooth. Strain through a fine mesh strainer into a clean bowl. Measure the puree. For each 4 cups of fruit puree, measure 1 cup sugar. Place approximately one-quarter of the fruit puree in a saucepan over medium heat. Add the correct amount of sugar and stir until the mixture simmers and the sugar is melted. Add this heated mixture back into the remaining fruit puree and stir together. Place in the refrigerator and chill until cold.

When the mixture is cold, freeze according to the instructions for your ice cream maker.

To serve, scoop the sorbet into bowls and drizzle a tablespoon of olive oil onto the top of each bowl of sorbet. Sprinkle with the fleur de sel and serve immediately.

Makes about 1 quart sorbet, to serve 6 to 8