Vanilla-roasted Pineapple with Golden Raisin Ice Cream and Drambuie Jus

Submitted by: Grant MacPherson

Here's a dessert for your Hawaiian luau.



    Roasted Pineapple

    • 1 whole baby pineapple
    • 1/2 cup unsalted butter
    • 1/2 cup castor sugar
    • 4 vanilla beans, cut in half
    • 2 teaspoons Drambuie

    Ice Cream

    • 2 cups 2% milk
    • 5 egg yolks
    • 1/2 cup castor sugar


    • 3/4 cup California raisins, sugared
    • Dried basil leaves
    • Brik pastry


    Roasted Pineapple

    Peel and core the pineappe. Remove 4 very thin slices from top and set aside. Place pineapple in roasting pan with butter, sugar and vanilla beans. Bake in preheated oven at 350°F until tender and caramelized. Drain juices into heavy pan and reduce by half; add Drambuie and strain. Arrange pineapple slices on rack in roasting pan and bake at 200°F until dry and crispy.

    Ice Cream
    Heat milk to 98.6°F. Beat eggs and sugar together; pour milk over and cook until mixture coats the back of a spoon. Strain; cool and turn into ice cream machine. Freeze according to manufacturer’s directions. Keep in freezer until ready to serve.

    Arrange whole pineapple on serving plate. Cover with sauce. Garnish with pineapple chips, small scoop ice cream, dried basil, brik pastry and sugared golden raisins.

    Nutrition Facts Per Serving

    Calories 690 (41% from fat); Total Fat 32g (sat 18g, mono 10g, poly 2g, trans 0g ); Cholesterol 335mg; Protein 9g; Carbohydrate 95g; (Dietary Fiber 3g; Sugars 90g; ); Iron 2mg; Sodium 80mg; Calcium 203mg; Potassium 579mg

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