This is a frozen spin on Pineapple Upside Down Cake–no cake involved–in honor of summer, which I hear some parts of the United States are currently experiencing. Not so in Northern Illinois, it’s been freezing! Regardless, the first day of summer is just a day away and it’s always good to have some no-bake recipes on hand (like this Oreo Pudding “Cake”).
Because I knew I was topping this with a caramel sauce, I decided not to add any sugar to the pineapple sorbet. This means that the sorbet has an icy texture instead of smooth and creamy. I have a go-to recipe for amazing caramel sauce, but this time I decided to take the shortcut route (no, not the store-bought stuff!) by using brown sugar for a more authentic Pineapple Upside Down flavor. And of course it wouldn’t be complete without the maraschino cherries!
Pineapple Upside Down Cake Sorbet
- 1 can (20 ounces) pineapple rings in 100% pineapple juice
- 1 cup brown sugar
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
- Maraschino cherries, for garnish
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.
Yield: about 4 servings
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