Anonymous Fri Oct 07 11:37:11 2005

4 cups 1-inch pieces pineapple (about

1 medium)

1/2 cup light corn syrup

2 tablespoons lemon juice

Place all ingredients in blender or food processor. Cover and blend, stopping occasionally to scrape sides, until smooth. Pour into loaf pan, 9 X 5 X 3 inches. Cover and freeze about 2 hours or until firm around edges but soft in center.

Spoon partially frozen mixture into blender or food processor. Cover and blend until smooth. Pour into pan. Cover and freeze about 3 hours or until firm. Let stand 10 minutes at room temperature before spooning into dessert dishes. Or, pour into 1-quart ice-cream freezer. Freeze according to manufacturer\'s directions.

8 servings