Gratineed Pineapple

Martha Stewart Living

Makes 4 servings

    1/2 cup shredded sweet coconut                                 
    1/2 cup crushed gingersnaps                                    
    1/2 cup chop macadamia nuts                                    
    1/2 cup sweetened condensed milk                               
    2 tablespoons dark rum                                         
    1 lg. pineapple leaves intact, quartered lengthwise         

Preheat oven to 350°. Stir together coconut, cookie crumbs, and nuts; set aside. Whisk together sweetened condensed milk and rum; set aside.

Cut core from each pineapple quarter; discard. Cut between skin and flesh of each quarter to separate. Arrange, skin sides down, on a rimmed baking sheet. Drizzle with half of the sweetened con densed milk mixture. Sprinkle with coconut mixture; drizzle with the remaining sweetened-condensed-milk mixture. Bake until heated through and golden brown, 10 to 12 minutes. Serve warm.

MY NOTE: Tasty and easy. Best to serve with pound cake or ice cream.

MXF