Ingredients

2 very ripe, fresh pineapple
2 cups sugar
2 cups water

Directions

Take 1 pineapple, cut off the top end, and roast in the oven with skin on at 350 degrees for 1 hour. Allow to cool to room temperature. Slice the other pineapple thinly. Place on cookie sheet between two pieces of waxed paper or a silicon mat. Bake for 1-1 1/2 hours at 300 degrees, until slices are golden brown and dry to the touch. Meanwhile, mix sugar and water together and bring to a boil to make simple syrup. Peel off the outside skin of the pineapple, and puree, then pass mixture through a sieve. Use a ratio of 1 cup of pineapple mixture to 1 cup simple syrup, and freeze in an ice cream freezer according to freezer directions. Serve scoops of the sorbet garnished with the pineapple slices.