Total Time
15mins
Prep 5 mins
Cook 10 mins

I love pineapple and I love ice cream, this is a really great treat.

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving 2 Tbls of juice.
  2. Cut into 1 inch wide chunks.
  3. In saucepan, melt butter over medium-low heat.
  4. Add honey, curry powder, salt and pineapple juice.
  5. Stir to blend.
  6. Heat just to boiling, reduce heat and add pineapple.
  7. Cook for about 5 minutes.
  8. Remove from heat.
  9. Place rum in a small saucepan and heat gently over medium heat.
  10. Ignite the rum and allow the flames to die out.
  11. Stir rum into the warm pineapple mixture.
  12. Sccop 4 bowl of ice cream.
  13. Pour mixture evenly over ice cream.
  14. It will be runny and melt the ice cream.
  15. Put 2 cookies with each sundae.

Reviews

(2)
Most Helpful

Reviewed for ZWT III. I loved this sundae. I didn't follow the recipe exactly - I didn't use the rum but I increased the honey and added a little fresh espresso which I think worked really well. I loved how the sauce ran over the top of the ice cream and made a gorgeous pool at the bottom of the glass to cover the pineapple and soften the ginger snaps. (I couldn't wait 5 mins so just heated my sauce which is why it ALL ran to the bottom - I suggest you STICK to the recipe!) I honestly can't wait to make this again!!!

Um Safia July 08, 2007

I have to tell you i was sceptical when i saw the curry powder in this recipe, but it amazingly goes really well...the flavours blend wonderfully ... thanks so much for posting

Kristine L. July 07, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a