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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 1/2 cups hot water
- 1/2 cup white rum
- 1/2 vanilla bean, scraped
- 1 pineapple
- 1/2 cup shredded coconut, toasted (see page 88)
- 1 pint rum raisin ice cream
Method
- Preheat the oven to 400F.
- 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 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 nonstick 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.
