Pineapple Sundae with Caramel and Toasted Almond Brittle


by: Jasmina

This Pineapple Sundae makes my dessert so special ! A bonus of sweetened pineapple , orange juice and brandy over delicious ice cream is a dream come true for me ! Just try this Pineapple Sundae and let me know if you like it !


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serves: 6

1 ripe pineapple

1 pint vanilla ice cream


1 teaspoon aniseed

Vegetable oil

1/3 cup slivered almonds, toasted

1 3/4 cups granulated sugar

1/3 cup whipping cream

Nutrition Facts
Pineapple Sundae with Caramel and Toasted Almond Brittle

Servings Per Recipe: 6

Amount per Serving

Calories: 415

  • Total Fat: 8.7 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 17.1 mg
  • Sodium: 22.3 mg
  • Total Carbs: 85.8 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 78.6 g
  • Protein: 3.4 g

how is this calculated?

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1.  To make the brittle: In a small saucepan, combine 1 cup water and the aniseed and bring to a rolling boil. Remove from the heat and let steep for at least 30 minutes.

2.  Brush a small baking sheet with oil. Place almonds on the sheet in a single, compact layer.

3.  Place the sugar in a medium saucepan. Strain the aniseed water over the sugar, pressing down on the seeds; discard the seeds. Cook over medium-low heat until the sugar dissolves, swirling the pan occasionally. Increase the heat and cook until the sugar caramelizes and turns a golden caramel color [160°F or "hard-crack" on a candy thermometer], washing down any sugar crystals that form on the sides of the pan with a brush dipped in cold water. Carefully pour enough caramel over the almonds to completely coat them. Using potholders tilt the baking sheet to distribute the caramel. Cool until firm, about 10 minutes. Remove from the baking sheet and coarsely chop by hand.

4.  Place the remaining caramel back on low heat and carefully add the cream. Cook over low heat until the caramel melts and the cream is mixed in, swirling the pan occasionally. Cool, then refrigerate until serving.

5.  Set the pineapple on its side and cut off and discard about 1 inch from the top and bottom.

6.  Stand the pineapple upright and cut lengthwise to remove and discard the tough, outer peel in strips.

7.  Go back around the pineapple and cut off any remaining hard bits of peel called "eyes."

8.  Cut crosswise into slices, each about 3/4 inch thick. Cut out the core from each slice and discard.

9.  Lightly oil the pineapple slices and grill over Direct Medium heat until well-browned on both sides, 8 to 10 minutes, turning once.

10.  Reheat the caramel sauce in a microwave for a few seconds or over medium-low heat until melted and smooth. Thin with a little more cream if necessary. Place a pineapple slice in the center of each dessert plate and then a scoop of ice cream on top. Ladle warm caramel sauce over the pineapple and ice cream and drizzle more over the plate. Sprinkle with the toasted almond brittle. Serve immediately.

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