Pineapple Floats

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Peel the pineapple using a sharp knife, reserving the peels as you work.
3. 3
   Cut the flesh lengthwise into quarters; cut out and reserve the core.
4. 4
   Transfer the peels and core pieces to a large pot; reserve the flesh.
5. 5
   Add 5 cups water to the pot; bring to a boil.
6. 6
   Add the granulated sugar and vanilla bean; cook about 30 minutes, mashing the peels occasionally with the back of a spoon to extract juice.
7. 7
   Meanwhile, cut the pineapple into 1/2-inch cubes; transfer to a rimmed baking sheet.
8. 8
   Sprinkle with the brown sugar and rum.
9. 9
   Cook until just golden, about 20 minutes.
10. 10
    Transfer to a bowl; let cool completely.
11. 11
    Cover; refrigerate up to 2 days.
12. 12
    Pour the pineapple peel mixture from the pot through a sieve into a large bowl; discard the solids.
13. 13
    Return the liquid to the pot, and bring to a boil.
14. 14
    Cook until reduced to 1/2 cup, about 4 minutes.
15. 15
    Refrigerate the syrup, covered, until ready to serve, up to 2 days.
16. 16
    Divide the pineapple evenly among 8 serving glasses.
17. 17
    Top with 2 teaspoons syrup and 2 scoops ice cream.
18. 18
    Fill with club soda.
19. 19
    Drizzle with remaining syrup.