Ingredients
1 cup guava or mango nectar
1/3 cup GOLDEN BLOSSOM HONEY
2 cups fresh pineapple chunks
1 pint mango or coconut sorbet
1/2 cup coconut flakes, toasted
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce:
In a medium saucepan stir together nectar and honey. Bring to a boil and boil about 5 minutes. Remove from heat and cool.
When ready to serve, divide pineapple chunks between 4 serving plates. Top with a scoop of sorbet. Drizzle with cooled sauce. Sprinkle with toasted coconut.
Serves: 4
In a medium saucepan stir together nectar and honey. Bring to a boil and boil about 5 minutes. Remove from heat and cool.
When ready to serve, divide pineapple chunks between 4 serving plates. Top with a scoop of sorbet. Drizzle with cooled sauce. Sprinkle with toasted coconut.
Serves: 4
