Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.
1/2 cup granulated sugar
3 tablespoons plus 2 teaspoons bourbon, divided
3 tablespoons water
1 teaspoon fresh lemon juice
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 pineapple, peeled and cored
3 tablespoons brown sugar
2 cups vanilla fat-free ice cream
1/4 cup flaked sweetened coconut, toasted
How to Make It
Combine granulated sugar, 3 tablespoons bourbon, 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 bourbon and vanilla.
Preheat broiler to high.
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.
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. Sprinkle each serving with 2 teaspoons coconut; serve immediately.