Don’t limit serving pineapple with ice cream solely to banana splits. Pineapple is a great topping for a bowl of ginger, coconut, or crème fraîche ice cream. It also makes a nice garnish for Pineapple-Dark Rum Granita with Ginger Beer Sabayon, and it can be substituted for plums in Plum-Cornmeal Cake for a wintertime version of that dessert.
In a small saucepan, stir the sugar, corn syrup, water, and vanilla bean and seeds together. Cook over medium-high heat for 1 minute and brush down the sides with a pastry brush dipped in water. Continue to cook until light golden in color, 3 to 5 minutes. Pour into a 9-by-13-inch pan. Place the pineapple pieces in the pan in a single layer.
Bake for 20 minutes. Turn the pineapple over and continue to bake until golden brown, 45 minutes more.
The pineapple can be roasted 1 day in advance. Cover and refrigerate, but bring to room temperature or warm before serving.
© 2006 Emily Luchetti. All rights reserved.