Iced Rum Husks

• 1 large pineapple
• 1/4 cup Bacardi rum
• 1 tablespoon brown sugar
• 1 pint vanilla ice cream
• 4 Brazil nuts, finely chopped
• 1 tablespoon instant coffee

1. Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity.
2. With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached.
3. Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh.
4. Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork.
5. Cut away the hard center core.
6. Cut flesh into 1/2-inch wedges and place in a bowl.
7. Place rum and sugar with pineapple and allow to macerate in the refrigerator.
8. Deep freeze pineapple shell.
9. Mix ice cream with chopped nuts.
10. Mix instant coffee with 2 tablespoons boiling water.
11. Combine with ice cream.
12. Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top.

pineapple, bacardi, brown sugar, vanilla ice cream, nuts, coffee

Taken from www.foodnetwork.com/recipes/iced-rum-husks-recipe.html (may not work)