Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes about 1 quart sorbet, to serve 6 to 8
1 ripe pineapple, peeled, cored, and cut into chunks1 cup sugar, or more, if needed6 tablespoons extra-virgin olive oil, for drizzlingFleur 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.
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