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Roger Vergé
Pineapple Sorbet
Sorbet à l’ananas
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Preparation info
Difficulty
Easy
Appears in
top 1000
Cuisine of the Sun
By
Roger Vergé
Published
1979
About
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Recipes
Contents
Ingredients
1
very ripe,
fresh pineapple
100
g
(
3½
oz
)
caster sugar
or
icing sugar
Europe
France
Dessert
Vegan
Mediterranean
Gluten-free
Method
Cut the top off the pineapple complete with its leaves. Put it into the refrigerator to chill. Hollow out the pineapple with a small knife, taking care not to pierce the outside shell which should be
1
cm
(
½