“A great dessert should neither tie you down in the kitchen nor weigh you down after eating it, making this easy and light cinnamon- and cardamom - steeped warm pineapple, topped with vanilla ice cream, perfect. Pop out the core of the pineapple and slice it into two thick rings. The rings will seem large, but any thinner and they might break up during simmering. The pineapple is steeped in a sugar syrup spiked with cinnamon and cardamom, but you can play with the spices. For a bit of heat add a pinch of chili powder. To make this dessert ahead, steep the pineapple as directed, then place the entire pan of pineapple and syrup in a 200F oven until ready to serve. The chocolate sauce can also be prepared early. I found this recipe in our local newspaper.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, over high heat, combine water, sugar, rum, cinnamon, and cardamom. Stir well and bring to a boil.
  2. Meanwhile, cut pineapple crosswise into 2 thick rings. Carefully set both rings into boiling sugar syrup; and boil for 20 minutes. Watch saucepan carefully and lower heat as needed to prevent boiling over.
  3. While pineapple boils, in a small saucepan, over low heat, combine condensed milk, chocolate chips and rum extract. Heat, stirring frequently, until melted and smooth.
  4. To serve, spoon a bit of the chocolate syrup onto plates. Set a pineapple ring on each and top with half of the ice cream. Garnish with a berry.

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