Iced Rum Husks

Directions

1. 1
   Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity.
2. 2
   With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached.
3. 3
   Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh.
4. 4
   Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork.
5. 5
   Cut away the hard center core.
6. 6
   Cut flesh into 1/2-inch wedges and place in a bowl.
7. 7
   Place rum and sugar with pineapple and allow to macerate in the refrigerator.
8. 8
   Deep freeze pineapple shell.
9. 9
   Mix ice cream with chopped nuts.
10. 10
    Mix instant coffee with 2 tablespoons boiling water.
11. 11
    Combine with ice cream.
12. 12
    Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top.