for 4 person

60 g	sugar
2 tbsp	apple juice
20 g	butter
1 pinch	salt
2	baby pineapples or mini-pineapple
1 tbsp	brown rum

200 g	panettone (e.g. Fine Food Panettone amaretti e chioccolato)
1 dl	pineapple juice
1 tbsp	full-cane sugar
3 tbsp	brown rum

250 ml	coconut ice cream (e.g. Fine Food Gelato al latte con noce do coco)
some	Thai basil leaves

How it's done

Boil the sugar and apple juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a golden brown caramel has formed. Stir in the butter and salt, simmer for approx. 5 mins. Allow to cool, then stir in the rum.

Cut the pineapple lengthwise into eighths, remove the stalk, place on a baking tray lined with baking paper.

Coat the pineapple with the caramel, place under a grill preheated to 250 °C for approx. 10 mins., brushing with the caramel at regular intervals.

Tear the panettone into large pieces, place on a baking tray.

Dry for approx. 30 mins. in the centre of an oven preheated to 120°C. Bring the pineapple juice and sugar to the boil in a small pan while stirring, allow to cool a little, then stir in the rum. Soak the panettone with the liquid.

Serve: arrange the pineapple on plates, serve with one scoop of ice cream and the panettone, garnish with Thai basil and the remaining caramel.

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