Roasted Pineapple with Rum Ice Cream

For the ice cream, mix the egg yolks and sugar until creamy.

Add the marzipan to the milk, heat it and let the marzipan melt in it. Stir the milk into the egg cream.

Pour back into the frying pan and bring to just before boiling point. Later pour on the spot into a large enough bowl and cool.

Stir the heavy cream and white rum into the cooled creme, then pour it into a cooled rinsed mold. Freeze for at least four hours.

Peel the pineapple generously and cut the flesh into slices about five mm thick. Cut out the chewy center piece with a round mold or cut it out, if desired.

Shortly before serving, melt the butter in a pan. Fry the pineapple slices in it for about a minute on both sides until light brown and arrange on plates.

Add the pineapple juice to the pan. Add sugar and coffee powder and cook the sauce over medium heat until syrupy.

Cut out balls from the rum glace and place them on the pineapple slices. Pour the warm sauce over them and serve them on the spot.

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