Pineapple Floats

• 1 pineapple (about 4 pounds), top trimmed
• 1 cup granulated sugar
• 1 vanilla bean, halved lengthwise
• 3 tablespoons packed dark-brown sugar
• 3 tablespoons dark rum
• 1 quart best-quality vanilla ice cream
• 1 liter club soda

1. Preheat the oven to 425F.
2. Peel the pineapple using a sharp knife, reserving the peels as you work.
3. Cut the flesh lengthwise into quarters; cut out and reserve the core.
4. Transfer the peels and core pieces to a large pot; reserve the flesh.
5. Add 5 cups water to the pot; bring to a boil.
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. Meanwhile, cut the pineapple into 1/2-inch cubes; transfer to a rimmed baking sheet.
8. Sprinkle with the brown sugar and rum.
9. Cook until just golden, about 20 minutes.
10. Transfer to a bowl; let cool completely.
11. Cover; refrigerate up to 2 days.
12. Pour the pineapple peel mixture from the pot through a sieve into a large bowl; discard the solids.
13. Return the liquid to the pot, and bring to a boil.
14. Cook until reduced to 1/2 cup, about 4 minutes.
15. Refrigerate the syrup, covered, until ready to serve, up to 2 days.
16. Divide the pineapple evenly among 8 serving glasses.
17. Top with 2 teaspoons syrup and 2 scoops ice cream.
18. Fill with club soda.
19. Drizzle with remaining syrup.

pineapple, sugar, vanilla bean, sugar, dark rum, vanilla ice cream, club soda

Taken from www.epicurious.com/recipes/food/views/pineapple-floats-392894 (may not work)