Instructions: In a small heavy saucepan over medium heat, stir sugar and orange juice until sugar dissolves. Remove from heat and cool. Halve pineapple lengthwise, including the crown. With a small sharp knife cut around the pulp leaving about 1/2-inch thick shell. With a spoon scrape out any remaining loose pieces and juice. Cover and refrigerate pineapple shells.

Cut out and discard any hard core from the pulp. Cut pulp into cubes.

Drain cubes well. Measure 2 cups fruit and 1/2-cup pineapple juice. In a food processor or blender puree pineapple with the juice or chop pineapple very fine and mix with juice. Add the orange/sugar syrup and buttermilk; whirl or stir until well-blended. Pour into an 8-inch square metal pan; cover and freeze about 3 hours until semi-frozen.

Take from freezer and stir until smooth; refreeze several hours or until firm enough to spoon or scoop into the reserved pineapple shells. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving.

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