Pineapple Upside Down Cake Sorbet
Pineapple Upside Down Cake in frozen form! No cake in this version - just tropical pineapple sorbet topped with brown sugar caramel sauce and those classic maraschino cherries.
Ingredients
- 20 oz pineapple rings in 100% pineapple juice
- 1 cup brown sugar
- 4 tablespoons butter
- ¼ cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
- Maraschino cherries for garnish
Instructions
- In a blender, purée pineapple and its juice until smooth. Refrigerate until thoroughly chilled. Freeze according to your ice cream maker instructions.
- In a small saucepan over medium heat, combine brown sugar and butter until melted and bubbly. Whisk in cream and bring to a bubble again. Continue stirring about 5 minutes until sauce begins to thicken. Remove from heat and stir in vanilla and salt. Sauce will continue to thicken as it cools.
- Serve caramel sauce over sorbet and top with a cherry.
Nutrition
Calories: 448kcalCarbohydrates: 77gProtein: 1gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 47mgSodium: 111mgPotassium: 268mgFiber: 2gSugar: 74gVitamin A: 639IUVitamin C: 13mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!
