Easy Pineapple Sherbet
1 very ripe fresh pineapple
2 tablespoons brown sugar
2 tablespoons rum or Kirsch
1/4 cup heavy cream (optional)
Peel, core and cut pineapple into chunks. Puree in blender until very smooth.
Stir in sugar and rum or Kirsch to taste; stir in cream if desired.
Pour into a metal dish and freeze for several hours.
Sherbet should be soft and smooth when served. If it becomes too hard, puree again in blender.
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