|Fresh pineapple||2 Large|
|Light corn syrup||2 Tablespoon|
|Water||21 Tablespoon (1 Cup Plus 5 Tablespoon)|
|Sugar||25 Tablespoon (1 1/2 Cups Plus 5 Tablespoon)|
|Unflavored gelatin/Pectin||1⁄4 Teaspoon|
|Kirsch||1⁄4 Cup (4 tbs)|
|Ananas||1 Cup (16 tbs)|
|Mint leaves||2 Tablespoon, garnish|
Remove lengthwise slice of pineapple, being careful not to disturb crown (cut surface and leaves should be level).
Using a curved knife, carefully hollow out pineapple meat, making sure pineapple shell is not cut or broken.
Remove and discard core.
Weigh pineapple meat; you will need 2 pounds 3 ounces.
If there is not enough, cut into second pineapple.
Brush inside of pineapple shell with corn syrup and freeze.
Finely chop pineapple in processor or run through food grinder.
Put through food mill or press through strainer to extract all juices from puree.
Press third time using chinois, fine strainer or sieve.
Reserve all juice and puree; discard pulp.
Bring water, sugar and gelatin to boil in small saucepan over medium-high heat, stirring only until sugar dissolves.
Remove from heat and add both pineapple puree and juice.
Transfer to ice cream maker and process according to manufacturer's directions, 15 to 20 minutes.
Stir in kirsch.
Remove almost half the mixture and place in pastry bag fitted with plain tip.
Line frozen pineapple shell with 1/2- inch sorbet from ice cream maker.
Dot with portion of Ananas Confit au Kirsch.
Repeat layering twice more.
End with final layer of sorbet level with top of pineapple shell.
Top with layer of Ananas Confit au Kirsch.
Using pastry bag, decorate with overlapping "fingers" of sorbet.
Repeat with second shell.
Dot with additional Ananas Confit and desired garnishes).
When surface is quite firm, wrap completely in freezer paper or foil.