This post is sponsored and in partnership with Central Market. All thoughts and opinions are my own.
The summer heat is here and even though we can’t get on a plane and travel to a tropical island, I’m getting creative in the kitchen. It’s no secret vacations may look a little different this year, and that’s why through summer, Central Market is offering destination-based recipes and products, as well as inspirations for family fun at home.
When I thought about what would really make me happy and take my tastebuds on a journey, dessert came to mind. Something sweet to take away my cares and beat the crazy heat here in Dallas. I give you my Charred Pineapple Sundae with Macadamia Brittle, Toasted Coconut and Cookie “Sand”. It’s the ultimate treat and I simply can’t get enough of it!
Central Market has all the ingredients you need to kick things off so grab your favorite tropical shirt, some SPF (super pretty fruit) and that island vibes music station. Make it fun and transport yourself to your happy place even if you can’t be there in person! Who knew a staycation could be so delicious?
Charred Pineapple Sundae
Ingredients:
- For the sundae:
- 1 Pineapple cored and sliced length-wise
- 1 pint of Central Market Tahitian Vanilla Ice Cream (or vanilla ice cream of your choosing)
- 1 cup crushed Nutty Blonde Cookies (or vanilla wafers)
- 1 10 oz container Coconut Flakes
- For the brittle:
- 1 cup granulated white sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 1/2 cups macadamia nuts, chopped
- 1 tablespoon butter
- 1/4 teaspoon baking soda
- sea salt, optional
To make the macadamia brittle:
- Spray a large baking sheet with non-stick spray and set aside.
- In a large nonstick pan, combine the sugar with the water and corn syrup. Cook over medium heat, stirring occasionally, until golden brown. (This can take up to 30 minutes so be patient.)
- Stir in the nuts; cook, stirring constantly, until medium brown. Be careful not to burn! Remove from heat; quickly stir in the butter and baking soda. Pour onto the prepared baking sheet. Sprinkle with a little sea salt, if desired. Cool on a wire rack.
- When cooled, break into pieces. Store in a tightly covered container.
To build the sundae:
- Lay the crushed cookies on the bottom of the bowl
- Two scoops vanilla ice cream (you’ll want this super cold)
- Using a kitchen torch or baking for 10 minutes at 400F, toast the coconut flakes and add on top of sundae
- Break up the brittle and place a few pieces in and around the sundae
- Lightly torch and place sliced pineapple on top
- Enjoy!
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