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Dessert
6 servings
30 minutes
1 hour 10 minutes
Chef Tyler Florence
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 cups hot water
1/2 cup rum (use white rum)
1/2 vanilla beans, scraped
4 South African Baby Pineapples
1/2 cup dried coconut chips, toasted
1 pint rum raisin ice cream
Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla bean scrapings; stir to incorporate.
Cut the top and bottom off the pineapple with a large, sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores.
Put the pineapple wedges on a non-stick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.
If using Melissa's South African Baby Pineapples - cut and peel four baby pineapples, leaving edible core intact. Slice into rounds only. Continue with recipe.
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