[an error occurred while processing this directive] Pineapple-Rum Sundaes - Steven and Chris
Pineapple-Rum Sundaes

Pineapple-Rum Sundaes


Pineapple-rum sundaes with half-made homemade pound cake croutons.

8-oz. pound cake, cut into 1/2-in. cubes (about half of 1 pound cake)
2 tbsp unsalted butter, melted
1 can each pineapple and nectarines in syrup
3 oz. coconut rum
1 pint vanilla ice cream
1/4 cup toasted, shredded coconut

  1. Preheat oven to 350 F.
  2. In a large bowl, add pound cake to melted butter; toss to coat. Spread cubes on a baking sheet and bake for 15 minutes, until toasted.
  3. Drain juice from fruit and reserve. Heat a large skillet over medium-high heat, add juice and bring to a boil. Reduce heat and simmer for 3 minutes until reduced and thickened. Add rum and remove from heat. Transfer fruit to a large bowl and pour warm syrup overtop.
  4. Scoop ice cream into bowls and spoon fruit and sauce on top. Top with pound cake croutons and coconut.


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