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Pineapple Ice

1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white

Combine sugar and water in a saucepan over meduim heat; stir until
sugar dissolves and syrup begins to simmer. Remove from heat.
Chill.

Cut pineapple in half, lengthwise, leaving crown intact. Remove
fruit from both halves, leaving 1/2-inch of fruit inside the rind.
Remove core and cut fruit into 1-inch chunks. Place pineapple
halves in large plastic bags and freeze until ready to use.

In a food processor with metal blade in place, add pineapple chunks
and process until pineapple is smooth and uniformly pureed. You
should have about 2 cups puree. Add chilled syrup and lime juice.
Process 10 seconds. Place mixture in metal tray or bowl and
partially freeze. With metal blade in place, place spoonfuls of
partially thawed pineapple mixture in bowl of processor. Mix by
turning processor on and off about 8 times, then process about 2
minutes until completely blended, smooth and fluffy. With machine
running, add egg white through feed tube. Process 1 minute.
Refreeze. Spoon into pineapple shells and serve.

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