CHOCOLATE-DRIZZLED PINEAPPLE

WITH RASPBERRY SAUCE

2 CUP FROZEN UNSWEETENED RASPBERRIES, THAWED

1/4 CUP WATER

1 TABLESPOON CORNSTARCH

2 TABLESPOON HONEY

4 ( 1-INCH- THICK ) FRESH PINEAPPLE SLICES

CHOCOLATE SAUCE

COMBINE RASPBERRIES AND WATER IN FOOD PROCESSOR OR ELECTRIC BLENDER. PROCESS UNTIL PUREED. POUR MIXTURE THROUGH A WIRE- MESH STRAINER INTO A BOWL; DISCARD SEEDS.

COMBINE RASPBERRIES PUREED, CORNSTARCH, AND HONEY IN A SAUCEPAN. BRING TO A BOIL 1 MINUTE, STIRRING CONSTANTLY. COVER AND CHILL.

SPOON 1/4 CUP RASPBERRIES SAUCE AND 1 TABLESPOON CHOCOLATE SAUCE ON EACH SERVING PLATE, AND SET ASIDE.

SPOON REMAINING CHOCOLATE SAUCE INTO A HEAVY-DUTY, ZIP-TOP PLASTIC BAG. SNIP A TINY HOLE IN END OF BAG, USING SCISSORS.

PLACE PINEAPPLE SLICES OVER SAUCES ON SERVING PLATES; DRIZZLE REMAINING CHOCOLATE SAUCE OVER PINEAPPLE. YIELD: 4 SERVINGS

CHOCOLATE SAUCE

1 TEASPOON CORNSTARCH

1/2 CUP WATER

2 TABLESPOON UNSWEETENED COCOA

3 TABLESPOON HONEY

1/2 TEASPOON VANILLA EXTRACT

COMBINE CORNSTARCH AND WATER IN A SMALL SAUCEPAN; ADD COCOA, HONEY, AND VANILLA, STIRRING UNTIL SMOOTH.

COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE BOILS; BOIL MIXTURE 1 MINUTE, STIRRING CONSTANTLY. COVER AND CHILL. YIELD: 1/2 CUP