Fresh Pineapple Melba
Print This Recipe
INGREDIENTS 1 small ripe pineapple
1/4 cup confectioners' sugar
1 pint lemon or pineapple ice or sherbet
1 (10-ounce) package frozen raspberries, thawed
Fresh mint leavesWith a long-bladed sharp knife, cut pineapple into quarters, right through frond.
Remove pineapple from shells. Refrigerate shells.
Cut core from pineapple and discard. Cut pineapple into small chunks. Place chunks in medium bowl; stir in confectioners' sugar. Refrigerate until well chilled, at least 3 hours.
TO SERVE - Fill shells with chilled pineapple. Top with small scoops of lemon ice (these may be prepared ahead and stored in freezer until ready to use). Spoon raspberries over ice in each shell. Garnish with mint leaves. Serve at once.
Makes 4 servings