pineapple sorbet and macademia nut brittle

this pineapple sorbet is fresh and tasty. it is good good good. the buttery macademia nut brittle is a perfect finish for the sorbet, but is also good in pieces, eaten in delicous stolen moments of the day.

pineapple sorbet and macademia nut brittle
an original recipe by rachelle

pineapple sorbet
an original recipe by rachelle

1 fresh pineapple, cubed
1/3 cup water
1/2 cup sugar, plus 2 Tablespoons
1 teaspoon lemon juice

combine pinapple, water, sugar and lemon juice in blender. blend well and freeze for one hour to chill mixture. i just put my blender in the freezer. process in ice cream maker for 20 minutes then freeze overnight. serve with a piece of macademia nut brittle.

macademia nut brittle
recipe by wolfgang puck, adapted by rachelle

1 1/2 cups roasted, chopped macadamia nuts
3/4 cups granulated sugar
2 Tablespoons light corn syrup
2 Tablespoons water
1 stick butter
1/2 teaspoon salt

place the sugar, corn syrup and water in a saucepan. bring to a rolling boil over medium heat. cover the pan and continue to boil for 5 minutes, lowering the heat a little bit.
add the butter and stir until it melts. cook until it reaches hard crack- 300 degrees on a candy thermometer. this may take 10-20 minutes. stir in the salt and nuts.
spread over half of a greased jelly roll pan, pressing with a spatula to get it as thin as possible. cool, turn out of the pan and dap the oiled side with paper towels. break the brittle into pieces to serve.