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Pineapple Sorbet Wedge ( 6 servings)

Ingredients 150 ml / 5 fl oz water 75g / 3 oz granulated sugar 1 large pineapple 2 tbsp Kirsch Preparation Method Measure the water and sugar into a saucepan and bring to simmer, stirring until dissolved, and simmer for 2-3 minutes.  Pour the syrup into a metal bowl and cool over ice.  In the meantime, cut the pineapple skins aside.  Place the flash in a blender or food processor and work until smooth.  Transfer to a measuring jug and top up if necessary with water to make 250 ml / 9 fl oz. Stir the pineapple juice and Kirsch into the cool syrup and freeze for 30 minutes or until the mixture is beginning to set at edge. Remove the sorbet from freezer and whisk to break up any pieces of ice.  Return to the freezer and freeze for a further 1 1/2 hours, whisking every 30 minutes, until slushy.  Pile the sorbet into the pineapple shells, spread level and freeze for another 1 hour or until firm. To serve, cut each pineapple half into 3 wedges and keep in the ice compartment of the refrigerator until needed For best results, freeze in an electric ice maker.  If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges. Whisk well to break down the ice crystal evenly.  Return to freezer and freeze for a further 11/2-2 hours, whisking every 30 minutes, until firm. Transfer the sorbet to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.

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