Ingredients
1 pineapple
2 cups (500 mL) vanilla ice cream
3/4 cup (175 mL) Rum Butter Sauce recipe
1/4 cup (50 mL) toasted shredded sweetened coconut
Preparation
Rum Butter Sauce Ingredients:
1/4 cup (50 mL) unsalted butter 3/4 cup (175 mL) dark brown sugar 1/2 cup (125 mL) whipping cream 2 tbsp (25 mL) rum 1 pinch salt Preparation:
In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes.
Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes.
Remove from heat. Whisk in rum and salt. Let cool.
Fruit Recipie
Cut off top and bottom of pineapple; cut off skin. Slice pineapple into 6 rings. Halve rings and cut out cores.
Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and heated through, about 8 minutes.
For each serving, top 2 pineapple pieces with ice cream. Drizzle with 2 tbsp sauce; sprinkle with coconut.
