Rum-Roasted Pineapple with Toasted Macadamia Nuts and Vanilla Ice Cream
- Gold pineapple
- Dark rum
- Macadamia nut
- Vanilla bean ice cream
- Vanilla extract
- Kosher salt
- For the pineapple: Preheat the oven to 425°. Begin by peeling the pineapple and cutting it into ½ inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together ½ cup water, the rum, sugar, vanilla, and salt, and then pour over the pineapple. Place the roasting pan into the oven and caramelized pineapple for about 17 to 20 minutes. When done, remove the pineapple from the pan and allow to cool.
- For the Macadamia: Arrange the Macadamia nuts in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly, then chop roughly.
- To assemble, stack 2 pineapple rings in the center of a plate, and top with 1 scoop of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple glaze and garnish with toasted macadamia nuts.