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Print this Recipe    Brandied Pineapple

Brandied Pineapple and Ice Cream Dessert

1 large ripe golden pineapple
brandy to taste
brown sugar to taste
cinnamon to taste
Vanilla ice cream

Cut through the pineapple and leaves with a sharp knife to halve
pineapple (with leaves on) vertically. With a sharp knife cut out
the meat of the pineapple being careful not to cut through the
shell. Dice the fruit (discard tougher inner core), place into a
bowl and add some brandy (probably 1/2 cup or less, sweeten with
some brown sugar, add about 1/2 tsp cinnamon or to taste) and
marinade the fruit about 1 hour before serving. Arrange the empty
pineapple shells on a large platter and chill. When ready to serve:
heap the fruit in 1 shell and scoop about 4 ice cream balls in the
other shell. Serve immediately suggesting to guests to place the
ice cream on their fruit plates first and then top with some of
the brandied pineapple. Serve 4.

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