Photo: Quentin Bacon; Styling: Philippa Brathwaite
Total Time
30 Mins
6 servings

Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.

How to Make It

Step 1

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.

Step 2

Preheat broiler to high.

Step 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.

Step 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. Sprinkle each serving with 2 teaspoons coconut; serve immediately.

Ratings & Reviews

nicolecorsi's Review

May 26, 2011
My husband made this for me as a date night treat. The space from the broiler might be important because ours turned out perfectly. The bourbon sauce is divine and I admit that it was used on many a bowl of ice cream afterwards.

flowerpot916's Review

March 15, 2011
I was really disappointed with the overall outcome of this recipe. The pineapple and brown sugar smoked up my oven to a good extent. I ended up throwing away the pineapple because it just didn't taste good. I will say, however, that the bourbon sauce and toasted coconut started a little bit of an ice cream topper addiction. The sauce/coconut combination is divine.