Ingredients:

Givré

• 1 very ripe pineapple
• 1 15-ounce can Coco Lopez
• 1/4 cup dark rum
• Juice of 1/2 lime
  
  Caramelized sugar decoration
• 2 cups sugar
• 1/4 cup light corn syrup

Method:

For givré:
Trim base of pineapple so that it can stand flat. Cut off top 2 inches of pineapple, leaves still attached. Carefully cut to separate the crown of leaves from the fruit cap; discard the cap, reserving the leaves intact. Using a small knife and a spoon, scoop out pineapple pulp over a bowl, catching as much fruit and juice as possible in bowl without piercing the shell. Holding the pineapple upside down, scrape inside to remove any remaining pulp. Rinse the shell under cold running water. Pat dry, wrap in plastic wrap, and freeze for at least 2 hours or up to overnight.

Place fruit and juice in a food processor and process until smooth. Strain puree through a fine-mesh sieve (there will be about 4 cups); discard the pulp. In a large bowl or container, combine pineapple puree, Coco Lopez, rum, and lime juice. Refrigerate overnight.

Process chilled pineapple-coconut mixture in an ice-cream maker according to manufacturer’s instructions. Working quickly, unwrap the frozen pineapple, fill it just to the top with the sorbet and return it to the freezer along with any unused portion of sorbet.

For caramelized sugar decoration:
Line work surface and 3 baking sheets with parchment paper; lightly coat with vegetable spray. Prepare an ice-water bath in a large bowl.

Bring sugar and 1/2 cup water to boil in a heavy, medium saucepan. Stir until sugar dissolves, washing down any sugar crystals from the sides of the pan with a wet brush. Bring syrup to a boil – don’t stir – and cook until light golden brown. Remove the pan from heat and immerse the bottom of the pan in ice-water bath for 30 seconds. Set the pan down on a heatproof surface and let caramel rest until it forms a thin thread when drizzled, about 8 minutes.

Lightly coat the handles of two wooden spoons with vegetable spray. Set four soup cans on the parchment paper-lined surface. Rest one end of each spoon on a separate soup can; the spoons should be parallel to each other and about 15 inches apart. Intertwine the tines of two forks and hold them in one hand. Dip the tines into the warm caramel, letting the excess drip back into the pot. Rapidly wave the tines back and forth over the middle portion of the two spoons to create a series of sugar threads. Repeat a couple of times, until you have a light, airy layer of spun sugar. If the caramel in the pot hardens, warm it over low heat. Gently place spun sugar layer on a prepared baking sheet. Continue spinning sugar layers until you have enough to form a base for the pineapple givré, as shown in photo.

To serve:
Place givré on a large platter. Cover givré with quenelles of remaining sorbet and top with the reserved pineapple crown leaves. Decorate base of pineapple with caramelized sugar layers.

Wine Pairing:
Fattoria Le Pupille “Sol Alto” 2000, Maremma (Tuscany)