1 cup pineapple juice, canned
1 cup sugar
½ cup cooled white rum
3 cups fresh pineapple, cut in ½ inch dices
1 tablespoon pistachio nuts
In a 1-‐quart saucepan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup. Add the white rum and cool.
Place the cut fresh pineapple pieces in a 2-‐quart bowl and pour the pineapple rum sauce over them. Marinate for several hours.
Place 1 scoop Mango Ice Cream in a 6 oz wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture. Garnish with pistachio nuts, coarsely chopped. The rest is history!
Note: Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet
may also be used. Canned pineapple may be substituted for the fresh, but it is just not quiet the same.
Notes and Instructions