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1
Preheat the oven to 400 degrees F.
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2
Cut the pineapple in 1/2 lengthwise, keeping the greens on top intact.
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3
With a knife, hollow out each 1/2, leaving a 1/2-inch shell intact.
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4
Cut away and discard the cores.
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5
Chop 1 cup of pulp into 1/2-inch dice, place in a medium bowl, and toss with the rum.
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6
Reserve the remaining pulp for another use.
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7
Place the pineapple shells on a baking sheet and bake until dry, 8 to 10 minutes.
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8
Remove from the oven and let cool completely.
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9
Add the softened ice cream to the diced rum-soaked pineapple and mix until well incorporated.
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10
Place in the freezer to harden slightly.
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11
Scoop the ice cream into 4 (1/2-inch) scoops and place 2 in the center of each pineapple shell.
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12
Place on a small baking sheet and freeze until very firm, at least 4 hours or overnight.
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13
Preheat the oven to 450 degrees F.
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14
In a large bowl, beat the egg whites until foamy.
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15
Add the cream of tartar and beat until soft peaks form.
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16
Beating constantly, gradually add the sugar, and continue to beat until glossy and stiff peaks form.
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17
Transfer to a pastry bag.
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18
Remove the pineapple halves from the freezer.
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19
Pipe the meringue in small rounds to completely cover the ice cream and resemble the outside of a pineapple.
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20
(Alternatively, spread the meringue with an offset spatula or back of a spoon in a mound over the ice cream.
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21
Bake until golden brown, 5 to 6 minutes.
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22
Remove from the oven and place 1 pineapple 1/2 on each of 2 plates.
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23
Drizzle with chocolate sauce and serve immediately.
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24
3/4 cup half-and-half
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25
1 tablespoon unsalted butter
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26
1/2 pound semisweet chocolate, chopped or in chips
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27
2 teaspoons dark rum
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28
In a saucepan, heat the half-and-half and butter to a simmer, being careful not to boil.
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29
Stir in the chocolate and rum, and stir until melted and smooth.
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30
Remove from the heat and let cool to room temperature before serving.
