Pineapple Sorbet with Peanut Butter Cumin Cookies 1


chopped pineapple

Now that it’s finally warm enough out for me to say spring has arrived, I wanted to make a new dessert for Easter. I have to say the pineapple is surprisingly good as sorbet, I think it’s edged out the Cantaloupe Violet as my new favorite.

In my latest plot to mix two of my favorite things together, I decided to add cumin, my favorite spice, to peanut butter cookies.  Despite a bumpy start in the oven, they came out perfect, with a little crunch on the outside and nicely smooshy on the inside! Together with the soft, light pineapple sorbet, they made a good pair.

Pineapple Sorbet Ingredients:

24 oz fresh, chopped pineapple
1 ½ tsp balsamic vinegar
1 tsp crème de violette (or vodka, some sort of alcohol)
1 c water
1 c sugar

First make the simple syrup.  Boil the sugar and water until the sugar dissolves, then take it off the heat and let it cool.

Chop up the pineapple, and weigh it to make sure you have 24 oz. Puree it in a mixer or Cuisinart.

Work in two batches unless it all fits in your blender or cuisinart.

Puree together the pineapple, balsamic, crème de violette, and cooled simple syrup.

pureed pineapple

Freeze on flat baking sheet.  I let it freeze for 2 hours.

Scrape the frozen slushiness back into the Cuisinart and puree again.  Then spread it back out on the baking sheet and freeze it another 1.5 hours or so.

After the second freeze, it is probably ok to serve. But if you have time, go for one more round of puree/freeze for another 2 hours.

puree after freezing

sorbet freezing on cookie sheet

After 3 rounds of puree/freezing, I put it into a container and let it sit in the freezer until we were ready for dessert.

I made the peanut butter cumin cookies in between freezing/puree cycles.

Peanut Butter Cumin Cookie Ingredients:

½ c unsalted butter
½ c sugar
½ c brown sugar
1 egg, beaten
½ c peanut butter (ground my own at whole foods)
½ c peanut butter chips
½ tsp vanilla extract (you can make your own with vanilla beans & vodka!)
½ tsp cumin
1 ¼ c unbleached white flour
¾ tsp baking soda
¼ tsp salt

Makes 13-18 cookies, depending on size.

Preheat oven to 375 degrees.

Cream the butter and sugars together. Then mix in peanut butter, vanilla, cumin, egg and peanut butter chips.

pnut butter cumin dough

Roll into spoon sized balls and smoosh with a fork. Sprinkle more peanut butter chips on top.

Bake 12 minutes on two cookie sheets. I learned the hard way that you’ll definitely need TWO cookies sheets, or you will end up with ONE giant cookie.

cookies starting to bake in oven

cookies baked together into one giant cookie

I separated geometric chunks of cookie as best I could and rebaked on two sheets for an additional 2-3 minutes. But if you just use two sheets from the start, you won’t have to worry about this step. However, they looked kinda cool in those unusual shapes. Sort of like a peanut butter cookie brittle.

rebaking on two cookie sheets

Yay, it’s time for dessert!

pnut butter cookie with pineapple sorbet

 

cookie and sorbet


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