Food & Drink

Warm Spiced Pineapple with Vanilla Ice Cream

Juicy, tart, sweet, and sunshine yellow, ripe pineapple can evoke a tropical breeze no matter the season. In the days of peak summer, it’s an essential, everyday luxury to enjoy by the pool or on the back porch during breezy evenings. If pineapple looks intimidating to prep, the Classic 10” Super Slicer is here to put your mind at ease. With its long, agile blade and uniquely scalloped cutting edge, it makes breaking down a pineapple a simple summer pleasure.While eating a bowl of freshly cut pineapple is a delight in and of itself, caramelizing pineapple with a hint of warming spices and piling it all over cold vanilla ice cream is a simple showstopper.

Ingredients

1 large, ripe pineapple
2 tablespoons salted butter
2 tablespoons dark maple syrup, plus more for serving
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pint homemade or store-bought vanilla ice cream

Directions

Using the Classic 10” Super Slicer, cut the top off the pineapple, starting about 2 inches below the stem. Trim the bottom 2 inches from the pineapple, as well. (Discard; the tops and bottoms are often quite fibrous.) Stand the pineapple on its end, which should now be flat and stable. Working your way around the pineapple, use the knife to carve the spiky skin from the flesh. Using a 3 1/2” Paring Knife or a spoon, remove any remaining dark brown spots, called the “eyes,” from the pineapple flesh.

Stand the pineapple back on its flat, stable base and, using the long blade of the Super Slicer, cut lengthwise down the middle from top to bottom. Turn each half on its flat, stable side, then cut each piece in half once more to create four wedges. Trim the woody core from each wedge. Slice the remaining pineapple flesh into 1-inch pieces.

Melt the butter, maple syrup, cinnamon, and allspice together in a large skillet over medium-high heat. When the butter foams, add the sliced pineapple. Cook, stirring occasionally, until the pineapple is beginning to caramelize and has released its juices into a syrupy sauce, 5 to 8 minutes. Transfer to a bowl; set aside for 10 minutes to cool slightly. Spoon the warm, spiced pineapple over scoops of vanilla ice cream. Drizzle with a little maple syrup and enjoy right away.