Recipe: #27717
August 20, 2017
Categories: Desserts, Fancy/Entertaining
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"This is a delicious and elegant end to any meal! In a pinch, I've managed to substitute the cognac with rum with a great deal of success. If the pineapple sits with the strawberries for too long, it will take on a red tone, the flavor is still delicious though."
Slice pineapple in half, lengthwise.
Remove fruit leaving 1 inch thick shell.
Cut fruit into cubes and measure 1 ½ cups.
Refrigerate shells.
In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
Scoop ice cream into shells and keep chilled.
Just before serving warm cognac, ignite and pour over pineapple mixture.
Serve ice cream from shells and spoon sauce over.