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Sorbetto à la Superfrico

With summer (finally) upon us, Chef Mitch has opened his vault to reveal the super-secret recipe for one of Superfrico’s most refreshingly delectable desserts: Roasted Pineapple Sorbetto.

It’s not often you’ll hear anyone from Spiegelworld say, “please do try this at home,” so don’t sleep on this one. Plus, unlike sword-swallowing or, say, performing an aerial routine suspended by your hair, this one’s totally (okay, mostly) safe to attempt—not to mention delicious.

ROASTED PINEAPPLE SORBETTO 

Ingredients
6 fresh, juicy pineapples
1 lb. brown sugar
½ cup rum
1 whole vanilla bean, split lengthwise
Simple syrup, to taste
Lime zest & juice, to taste
Tajín Clásico, to taste

Directions
Preheat oven to 400° F. Line a large roasting pan or baking sheet with parchment paper. Peel, core and cut pineapples into chunks. Toss chunked pineapple with brown sugar, rum and vanilla bean and place in pan. Roast until pineapple begins to  caramelize and turn golden. 

If you have an ice cream maker:
Let cool and transfer to food processor. Purée until smooth and taste, adding lime juice as desired to balance the sweetness (or simple syrup, to balance the tartness), then strain. Place mixture in refrigerator and chill, covered, until very cold, approx. 4 hours. Pour the mixture into ice cream maker and churn according to manufacturer’s instructions. Transfer to an airtight, freezer-safe container and freeze until firm, approx. 6 hours. To serve, scoop frozen sorbetto into bowls, sprinkle with lime zest and Tajín and enjoy!

If you *don’t* have an ice cream maker: 
Let cool completely and transfer roasted pineapple chunks to a zippered bag or airtight, freezer-safe container and freeze overnight, 6 hours minimum. Place frozen pineapple in food processor and purée until smooth but not liquified, adding lime juice as desired to balance the sweetness (or simple syrup, to balance the tartness). For a softer sorbetto, serve immediately. For a firmer sorbetto, place the puréed mixture in refrigerator and chill, 1-2 hours. To serve, scoop sorbetto into bowls, sprinkle with lime zest and Tajín and enjoy!