Roasted Pineapple with Rum-Vanilla Sauce and Coconut

1. 1

   Preheat the oven to 400F.

2. 2

   In a pot, stir together the sugar, cornstarch, and salt.

3. 3

   Add the hot water slowly, whisking constantly.

4. 4

   Place the pot over high heat and bring the mixture to a simmer while continuing to whisk.

5. 5

   Turn off the heat once the sauce has thickened, 3 to 5 minutes.

6. 6

   Add the rum and the vanilla scrapings; stir to incorporate.

7. 7

   Cut the top and bottom off the pineapple with a large sharp knife.

8. 8

   Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise.

9. 9

   Cut the wedges in half the short way so you have six thick chunks; remove the cores.

10. 10

    Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce.

11. 11

    Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes.

12. 12

    Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.

* Per serving · 4 servings · Values may vary.

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