Coupe Mount Kenya - cooking recipe

Ingredients

1 quart mango ice cream (or peach or fruit sorbet)
1 cup pineapple juice, canned
1 cup sugar
1/2 cup white rum
3 cups fresh pineapple, in 1/2 inch cubes
GARNISH
chopped pistachio nut

Preparation

Simmer pineapple juice and sugar until it dissolves and a syrup is formed.
Add white rum; cool.
In a 2-quart bowl cut 3 cups fresh pineapple in 1/2-inch dice.
Pour the Pineapple Rum Sauce over the pineapple.
Marinate for several hours.
Place 1 scoop mango ice cream in a 6-oz. wine glass.
Top with 3 to 4 oz. pineapple rum mixture.
Garnish with 1 tbsp pistachio nuts, coarsely chopped.