Recipe for Pineapple Split 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup Tropical, mango, guava or papaya fruit nectar
1/2 cup Sugar
1 x Fresh pineapple, peeled, halved lengthwise, cored, each half cut crosswise into 9 half-moon slices
1/2 pt Tropical-flavored sorbet, (such as mango, banana, coconut, or pineapple) (about)
1 cup Shredded sweetened coconut, toasted
Instructions:
Instructions: Stir nectar and sugar in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Boil until syrup is reduced to 2/3 cup, about 5 minutes. Cool syrup completely (syrup will thicken as it cools).

(Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Overlap 3 pineapple slice to form ring on each of 6 plates. Place 1 scoop sorbet in center of each ring. Drizzle syrup over, then sprinkle generously with coconut. Garnish with mint.

Serves 6.

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