Preparation / Directions:
Because this sorbet is frozen in the pineapple shell, you must cut out the flesh according to the following special method. First, slice off the top, just at the point where the edges begin to straighten. Now stand the pineapple up on its bottom end. Insert a long, thin-bladed knife into the exposed flesh, next to the pineapple's outer skin. Push the knife in tin the entire length of the pineapple, stopping just above the bottom - CAREFUL - you don't want to penetrate through the bottom. Cut in a circle around the edge just inside the skin. You've now created a long cylinder of pineapple flesh that's connected to the shell only at the bottom.
To separate the bottom of this fruit cylinder, insert the knife into the
side of the pineapple, about 1 inch from the bottom. Without enlarging the hole that is the knife's entry point into the fruit, fan the blade back and forth, cutting through the inside fruit cylinder in a large "V". Repeat this procedure on the opposite side. Now the long, central p pineapple cylinder is free.
Invert the pineapple over a bowl to catch the juice. Plunge a fork into
the pineapple cylinder's top end and, with firm determination, pull it out into the bowl. Remove the tough central core of the fruit by cutting the cylinder into quarters and then trimming off the center strip of eac each piece. Remove any "eyes".
Roughly chop the remaining pineapple flesh and put it into the bowl with
the reserved juice. The rest is easier!!
Puree pineapple flesh and juice with bananas in food processor, gradually adding the sugar, yogurt and honey. Transfer to ice cream maker and process according to directions. Scoop sorbet into hollowed out pineapple shell, cover with plastic wrap and freeze for at least an hour.
To serve: Remove from freezer just before serving. Slice the pineapple from top to bottom in
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