Pineapple Carpaccio~Lemon Sorbet w/ Cinnamon~Clove Drizzle & Fresh Blueberries
1 medium pineapple
1 cup sugar
1/2 cup water
8 whole cloves
3 cinnamon sticks, 1 cut in half
1 pint lemon sorbet
1 pint blueberries
Cinnamon Clove DrizzleIn a medium heavy-bottomed saucepan, bring the 1/2 cup of water to a boil. Add cloves, 1 cinnamon stick and sugar. Cook until the sugar is dissolved completely. Remove the pan from the heat and allow to cool.
Prepare the PineappleCut off the pineapple top. Peel skin, trim and remove any eyes. Cut the pineapple in half on the short side. Set the slice size on a mandoline to 1/32 inch. Attach half the pineapple to the plunger. Make at least 12 slices. Set aside.
Prepare the SorbetTake sorbet out of the freezer. If using a store-bought package, remove the lid and slice the container down the seam. Remove and discard the packaging. On a chilled marble board, with a sharp knife, cut 6 discs 1/8 inch wide. Keep in freezer until ready to plate.
Place two slices of pineapple on the plate, creating 'steps.' Next place one sorbet disc on top of the slices, keeping the step pattern. Place two slices of pineapple on the sorbet. Repeat with sorbet and pineapple. Scatter blueberries around the plate. Reheat syrup in microwave for 30 seconds. Drizzle over pineapple and sorbet. For added visual appeal, freshly grate cinnamon over the entire dish, Create a sorbet curl and place on top of the last two pineapple slices. Place a 1/2 cinnamon stick on top of the curl. Repeat entire process for second plate. Serve.