Fire Roasted Pineapple with Raspberry Sorbetto

Gelato doesn't belong on the side of the plate, it belongs at the center of the conversation. That was the topic of discussion last week with Simona Faroni, owner of GS Gelato.

For decades, gelato has been typecast as a sweet finale, a scoop, an afterthought. But strip away that assumption, and you find one of the most versatile ingredients in the kitchen: a canvas for temperature contrast, texture play, and flavor tension that works just as well before the meal as after it and, done right, can be savory too.

Inspired by this conversation, I've developed a series of recipes that offer a dolce/salato perspective on gelato and we start with a Fire charred pineapple, tajin, hot honey and raspberry sorbet.

Fire Roasted Pineapple with Raspberry Sorbetto, Tajin, and a drizzle of hot honey

Ingredients

• 1 whole pineapple

• 4 tsp Tajin seasoning

• 2 Tbsp hot honey

• Raspberry Sorbetto

Recipe

1. With a sharp knife, clean and core the pineapple.

2. Divide it into two halves horizontally, then halve each half again, and again, to get 8 slices total. Pat the slices dry with a paper towel, then char them using a kitchen torch, fire roast, or grill.

3. Place two slices of pineapple per person on a plate. Season sparingly with Tajin. Top with two quenelles of raspberry sorbet and finish with a drizzle of hot honey. Serve immediately.