Iced Rum Husks

Recipe Ingredients

1 cup	237ml	Pineapple (large)
1/4 cup	59ml	Bacardi rum
1 tablespoon	15ml	Brown sugar
1		Vanilla ice cream
4		Brazil nuts - finely chopped
1 tablespoon	15ml	Instant coffee

Recipe Instructions

Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity. With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached. Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh. Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork. Cut away the hard center core. Cut flesh into 1/2-inch wedges and place in a bowl.

Place rum and sugar with pineapple and allow to macerate in the refrigerator. Deep freeze pineapple shell.

Mix ice cream with chopped nuts. Mix instant coffee with 2 tablespoons boiling water. Combine with ice cream.

Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top of pineapple shell.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0060) - from the - TV FOOD NETWORK

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