Ingredients
4 fresh pineapple spears (about 8 ounces)1/2 cup packed brown sugar2 tablespoons dark rum3/4 teaspoon ground ginger4 teaspoons butter, cut into small pieces2 scoops vanilla ice cream or low-fat frozen yogurt4 gingersnap cookies, crushed
Preparation
Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter.
Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.
