Instructions: For Pineapple Sorbet: Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. cool. Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturers instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze.

For Lime Sorbet: Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil.

Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturers instructions until sorbet is firm. Transfer to covered container and freeze. (Pineapple and lime sorbets can be made 3 days ahead. Keep frozen.)

Place alternate scoops of pineapple sorbet in lime sorbet in tall glasses.

Garnish with pieces of Pine Nut Brittle.

For Pine Nut Brittle: Spray heavy large baking sheet with vegetable oil spray. Stir sugar and water in heavy small saucepan over medium-high heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan about 7 minutes. Immediately pour out mixture onto prepared baking sheet, sprinkle with pine nuts.

Working quickly and carefully (mixture is very hot and hardens fast), press tip of knife into edges of caramel sheet and gently stretch in all directions until caramel becomes thin and transparent. Cool completely.

Break brittle into irregular large pieces. (Brittle can be prepared 3 days ahead. Store in airtight container at room temperature.)

Tarla Fallgatter has been teaching cooking classes for more than 15 years.

She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre

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