Basil Pineapple Carpaccio with Kiwis Coulis Recipe1 cup water
1 cup sugar
3/4 cup (packed) basil sprigs
1 pineapple, peeled, cut crosswise into 1/8 to 1/4 thick slices
3 kiwis, peeled
1 pint mango sorbet
1/4 cup thinly sliced basil leaves
Heat water and sugar until all the sugar is dissolved. Turn off heat; add basil sprigs. Let stand until cool. Cover and chill for at least 4 hours. Remove basil sprigs.
Meanwhile, ararnge pineapple slices in a large shallow dish. Pour basil syrup over pineapple, covering completely. Let stand at room temperature 4 hours, turning pineapple occasionally. Puree kiwis in blender. Cover and chill until ready to use.
To serve, arrange desired amount of pineapple slices on a plate. Top with sorbet. Garnish with kiwi puree and chopped basil.
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