Caramelized Pineapple and Ginger Sorbet with Toasted Almond Crumble

Ingredients

• •1 ripe pineapple, peeled, cored, and cut into chunks
• •2 tablespoons unsalted butter
• •1/4 cup brown sugar
• •1 tablespoon fresh ginger, grated
• •1 cup water
• •1/2 cup granulated sugar
• •1/4 cup toasted almonds, chopped
• •2 tablespoons rolled oats
• •1 tablespoon honey
• •1/2 teaspoon ground cinnamon

Instructions

1. 1

   Preheat a skillet over medium heat and add the unsalted butter. Once melted, add the pineapple chunks and cook for 5-7 minutes, stirring occasionally, until they are golden and caramelized.

2. 2

   Sprinkle the brown sugar over the caramelized pineapple and stir well. Allow the sugar to melt and coat the pineapple evenly. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.

3. 3

   Transfer the caramelized pineapple to a blender. Add the grated ginger, water, and granulated sugar. Blend until smooth and creamy.

4. 4

   Pour the pineapple mixture into a shallow container and place it in the freezer. Stir every 30 minutes for 3-4 hours to break up ice crystals, or use an ice cream maker if available for a smoother texture.

5. 5

   While the sorbet is freezing, prepare the toasted almond crumble. In a small mixing bowl, combine the chopped toasted almonds, rolled oats, honey, and ground cinnamon. Mix until evenly coated.

6. 6

   Preheat a small skillet over medium heat and toast the almond-oat mixture for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool completely.

7. 7

   Once the sorbet is fully set, scoop it into bowls or glasses. Sprinkle the toasted almond crumble generously over the top and serve immediately.