Pineapple Floats

1. 1

   Preheat the oven to 425F.

2. 2

   Peel the pineapple using a sharp knife, reserving the peels as you work.

3. 3

   Cut the flesh lengthwise into quarters; cut out and reserve the core.

4. 4

   Transfer the peels and core pieces to a large pot; reserve the flesh.

5. 5

   Add 5 cups water to the pot; bring to a boil.

6. 6

   Add the granulated sugar and vanilla bean; cook about 30 minutes, mashing the peels occasionally with the back of a spoon to extract juice.

7. 7

   Meanwhile, cut the pineapple into 1/2-inch cubes; transfer to a rimmed baking sheet.

8. 8

   Sprinkle with the brown sugar and rum.

9. 9

   Cook until just golden, about 20 minutes.

10. 10

    Transfer to a bowl; let cool completely.

11. 11

    Cover; refrigerate up to 2 days.

12. 12

    Pour the pineapple peel mixture from the pot through a sieve into a large bowl; discard the solids.

13. 13

    Return the liquid to the pot, and bring to a boil.

14. 14

    Cook until reduced to 1/2 cup, about 4 minutes.

15. 15

    Refrigerate the syrup, covered, until ready to serve, up to 2 days.

16. 16

    Divide the pineapple evenly among 8 serving glasses.

17. 17

    Top with 2 teaspoons syrup and 2 scoops ice cream.

18. 18

    Fill with club soda.

19. 19

    Drizzle with remaining syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.