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Ingredients:
| 1 | whole piece (900 g) | pineapple, peeled then sliced into 6 |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED, softened |
| 1/4 | cup (53 g) | brown sugar |
| 6 | scoops (204 g) | MAGNOLIA GOLD LABEL ICE CREAM VANILLA |
| 1/2 | cup (78 g) | coarsely chopped peanut brittle |
| 1 | cup (200 g) | sugar |
| 2 | tbsp (42 g) | corn syrup |
| 1 | pack (250 mL) | MAGNOLIA ALL-PURPOSE CREAM |
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 6 | pc | barbecue skewers |
Procedure:
1. Skewer each pineapple and then brush with butter and sprinkle with brown sugar.
2. Grill or pan-grill until caramelized. Set aside.
3. Top each grilled pineapple with a scoop of ice cream and then drizzle with caramel sauce and sprinkle with peanut brittle on top.
Caramel Sauce
1. In a saucepan, combine sugar and corn syrup. Cook over medium heat until amber in color.
2. Slowly stir in cream. Mix well.
3. Turn off heat and then add butter. Mix and let cool.
4. Transfer to a squeeze bottle.
Makes 6 servings.
Note/s:
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