1 lg. pineapple
1 1/2 c. sugar
4 tbsp. dark rum
1 tsp. cinnamon
1 pt. vanilla ice cream
1 tbsp. hot brandy

Take a large pineapple and cut off its head about 1 1/2 inches from top. Remove meat, taking care not to pierce through butter shell. Dice the pineapple fruit, throw away the hard core and let soak in 1 1/2 cups of sugar.

Now pour over 4 tablespoons of dark Jamaica Rum and 1 teaspoon of cinnamon and return fruit to the pineapple shell. Cover with wax paper and bake in a medium oven (300 degrees) for 30 minutes. Remove wax paper and replace original pineapple head for effect and bring to table. Before serving, remove head and pour in hot brandy, light, and ladle the burning fruit onto individual portions of vanilla ice cream.