Roasted Pineapple with Rum-Vanilla Sauce and Coconut

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 1/2 cups hot water
• 1/2 cup white rum
• 1/2 vanilla bean, scraped
• 1 pineapple
• 1/2 cup shredded coconut, toasted (see page 88)
• 1 pint rum raisin ice cream

1. Preheat the oven to 400F.
2. In a pot, stir together the sugar, cornstarch, and salt.
3. Add the hot water slowly, whisking constantly.
4. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk.
5. Turn off the heat once the sauce has thickened, 3 to 5 minutes.
6. Add the rum and the vanilla scrapings; stir to incorporate.
7. Cut the top and bottom off the pineapple with a large sharp knife.
8. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise.
9. Cut the wedges in half the short way so you have six thick chunks; remove the cores.
10. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce.
11. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes.
12. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.

sugar, cornstarch, salt, water, white rum, vanilla bean, pineapple, shredded coconut, raisin ice cream

Taken from www.epicurious.com/recipes/food/views/roasted-pineapple-with-rum-vanilla-sauce-and-coconut-372701 (may not work)