Ingredients:
Maple Smoked Pineapple:
- 1 pineapple
- ¾ cup (180 ml) brown sugar
- ¼ cup (60 ml) maple syrup
- 1 tablespoon (15 ml) salt
Canadian Whisky Caramel:
- ¾ pound (340 g) butter, cubed
- 3 cups (710 ml) brown sugar
- 1 ½ cups (350 ml) whipping cream
- ½ cup (120 ml) Canadian whisky
[***Consider halving this recipe on camera.]
To Serve:
- Vanilla ice cream
- ½ cup (120 ml) toasted pecans, chopped
Special Equipment:
- Smoking gun & maple wood pellets
Method:
For the Maple Smoked Pineapple:
Preheat oven to 225 F (105 C)
Top and tail the pineapple, then cut off the outer skin and any eyes that remain.
Quarter the pineapple and remove the core. Slice each quarter in half (3-inch/7.5 ml length).
Add to a bowl with the brown sugar, maple syrup, and salt. Toss and place onto a lined sheet pan. Bake for 1 hour.
Transfer the pineapple to a small pan with a wire rack and place the whole pan into a large resealable bag. Seal most of the way and place the nozzle of the smoking gun inside and fill with smoke. Remove nozzle and quickly seal, trapping the smoke inside. Let sit for 1 hour.
For the Canadian Whisky Caramel:
In a large saucepan over medium heat, combine the butter, sugar, and cream. Bring slowly to a simmer, stirring often. Once simmering, allow the mixture to reduce and thicken for 5 minutes.
Stir in whisky. Transfer the sauce to a container and allow to cool.
To Serve:
Scoop ice cream into serving dishes. Top with slices of Maple Smoked Pineapple and a drizzle of Canadian Whisky Caramel and pecans. Serve immediately.