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Ingredients
- 1 cup tropical, mango, guava or papaya fruit nectar
- 1/2 cup sugar
- 1 fresh pineapple, peeled, halved lengthwise, cored, each half cut crosswise into 9 half-moon slices
- 1 1/2 pints (about) tropical-flavored sorbet (such as mango, banana, coconut, or pineapple)
- 1 cup shredded sweetened coconut, toasted
- Fresh mint sprigs
Method
- Stir nectar and sugar in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil.
- Boil until syrup is reduced to 2/3 cup, about 5 minutes.
- Cool syrup completely (syrup will thicken as it cools).
- (Can be prepared 1 day ahead.
- Cover and let stand at room temperature.)
- Overlap 3 pineapple slice to form ring on each of 6 plates.
- Place 1 scoop sorbet in center of each ring.
- Drizzle syrup over, then sprinkle generously with coconut.
- Garnish with mint.
