Broiled Pineapple with Rum Caramel over Coconut Ice Cream

I can start off the week with dessert right? Or is everyone trying to be “good” again because its Monday? I definitely treated myself to this over the weekend. I’d ripped the recipe out of Cooking Light a while ago, but had yet to actually make it. With the weather sub-par and The Hubs out of town, I decided this weekend was just the time to try it out. Of course I ate it while drinking a bloody mary and watching Dazed and Confused on Saturday night. Wooooooo! Watch out world, party Betsy is on the loose!

Despite The Hubs being gone, I had a pretty good weekend. I got some sad news that one of my Dad’s closest friends, who had been sick for many years, finally passed away on Friday. This, of course, made me count all my blessings, ie. fantastic friendships in my life that I often take for granted. Fortunately, I did get to spend some great time with my two besties, the Pekar sisters, over the weekend, which was a great antidote to sadness. I also received a giant shipment of my Grandma’s china on Friday, which came with a whole nother bag of mixed happy/sad emotions. I’m so grateful to have such a beautiful part of our family’s history, but it is now a constant visual reminder that Grandma is no longer here.

Anyway, sadness aside, this recipe is true happiness! I’m a pineapple fanatic AND a caramel fanatic! I’d never made my own caramel before, but after making this, I don’t think I’ll ever get store bought again! It was so easy and tasty. The recipe originally called for bourbon caramel, but I only had rum so I figured that would have to do. What is it about ice cream treats like this that seem to make everything ok? I think I may need another dose after my dental appointment today!

Broiled Pineapple with Rum Caramel Recipe adapted from Cooking Light

  • 1/2 cup granulated sugar
  • 3 tablespoons plus 2 teaspoons dark rum, divided
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pineapple, peeled and cored
  • Cooking spray
  • 3 tablespoons brown sugar
  • 2 cups coconut ice cream

  • 1. Combine granulated sugar, 3 tablespoons rum, 3 tablespoons water, and juice in a medium saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat to medium and cook, without stirring, 10 minutes or until golden. Remove from heat. Carefully add cream, stirring constantly (mixture will bubble vigorously). Cool slightly. Stir in remaining 2 teaspoons rum and vanilla.
  • 2. Preheat broiler to high.
  • 3. Cut pineapple lengthwise into 12 slices; cut each slice in half crosswise. Arrange pineapple on a foil-lined broiler pan coated with cooking spray; sprinkle evenly with brown sugar. Broil 5 inches from heat for 12 minutes or until golden brown.

  • 4. Scoop 1/3 cup ice cream into each of 6 bowls. Arrange 4 pineapple slices in each bowl; top each serving with 2 1/2 tablespoons caramel sauce. Serve immediately.

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