Pineapple Carpaccio with Lemon Sorbet and Candied Zest


Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.Plus: More Dessert Recipes and Tips

Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Photo: © Stephanie Shih


  • 2 oranges

  • 2 1/4 cups water

  • 3/4 cup sugar

  • 1 pineapple, chilled, peeled, and halved lengthwise

  • 1 pint lemon sorbet

  • 4 sprigs mint, for garnish (optional)


  1. Using a vegetable peeler, cut the zest from one of the oranges in wide strips and then into matchstick strips. Put the zest in a medium saucepan with the water and sugar. Simmer until the zest is translucent and tender and the liquid is reduced to approximately 2/3 cup, about 25 minutes. Strain out the zest, reserving both the syrup and the zest. Squeeze 3/4 cup juice from the oranges, strain into the syrup, and chill in the refrigerator.

  2. Core each half of the pineapple by making a diagonal cut on one side of the core with a long serrated knife. Make a diagonal cut on the other side of the core, forming a V. Remove the core. Turn the halves over and cut the pineapple crosswise into 1/8-inch slices. Arrange the slices on four plates in concentric circles.

  3. Pour the orange syrup over the pineapple slices. Put a scoop of sorbet on top of the pineapple and the candied zest over the sorbet. Garnish with the mint.

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