Created by Fizzybrat on August 20, 2017
Step 1: Slice pineapple in half, lengthwise.
Step 2: Remove fruit leaving 1 inch thick shell.
Step 3: Cut fruit into cubes and measure 1 ½ cups.
Step 4: Refrigerate shells.
Step 5: In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
Step 6: Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
Step 7: Scoop ice cream into shells and keep chilled.
Step 8: Just before serving warm cognac, ignite and pour over pineapple mixture.
Step 9: Serve ice cream from shells and spoon sauce over.