Food Recipes Desserts Pineapple Carpaccio with Lemon Sorbet and Candied Zest 5.0 (1) Add your rating & review 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. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 28, 2019 Rate PRINT Share Photo: © Stephanie Shih Yield: 4 Ingredients 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) Directions 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. 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. 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. Originally appeared: June 2012 Rate It Print