Frozen Golden Daiquiri
A Dessert Starring the Glory of Rum
Chocolatier July 1999
Recipe by Mary Schaaf Mulard, Text by Mary Goodbody

“If you like the tropical flavors of pineapple and rum, try this heady ice cream sundae. Not for the faint-of-heart, it’s a grown-up dessert that combines three
flavors of rum, including spiced rum, with sautéed rum-soaked pineapple and
creamy vanilla ice cream. The smoothness of the ice cream and the fruitiness of
the pineapple are offset by crispy chocolate-coated tortilla triangles, which can
be eaten alongside the sundae or used as edible scoops.
Making this intoxicating dessert requires some advance planning. The pine-
apple, which should be fresh, must be macerated in the rum combined with a
cinnamon stick and a fresh vanilla bean. To macerate simply means to soak the
fruit in the liquor for a period of time. In this case, the pineapple and rum are
left to their own devices for a full 48 hours, which ensures that the fruit assumes flavor dimensions never dreamed of by Mother Nature.
The chocolate-coated tortilla chips must be made a few hours or longer in
advance. First, they are brushed with sweetened cinnamon butter and baked
for a few minutes to turn crispy. When cool, they are dipped in chocolate and
then are set aside for the chocolate to harden. Be sure to use flour tortillas, not
corn tortillas, which taste so strongly of corn that no amount of butter, cinna-
mon, brown sugar or chocolate will disguise it.
You can grill the rum-soaked pineapple sliced if the summer grill is fired up and
hot, but for good measure, we recommend sautéing them in butter. The butter
blends happily with the rum and pineapple, making the fruit even richer and
fuller tasting.
For the sundae, buy premium vanilla ice cream. Commercial ice cream is allowed
to contain a large amount of air, incorporated into it during manufacture. The
more air, the lower the cost of the ice cream, which is packed by volume and not
by weight. Therefore, the heavier a container of ice cream feels when hefted, the
creamier and richer it tastes, and the more it costs.
Finally, when assembling the sundaes, chill the rum mixture, which we call a daiquiri. Thirty minutes in the freezer will assure it is cold enough, but if you
leave it for longer, don’t worry. The alcohol in the rum will not permit it to freeze, but it will be icy and oh-so-refreshing when poured over the ice cream and fruit.”

Frozen Golden Daiquiri

Yield: 6 portions
Preparation: 40 minutes, plus 48 hours
for macerating the pineapple daiquiri

Golden daiquiri:
1 medium pineapple, peeled, halved, cored,
and cut into 24 slices
1 vanilla bean, slice lengthwise
1 cinnamon stick
3/4 cup Bacardi white rum
3/4 cup Bacardi dark rum
3/4 cup Captain Morgan’s spiced rum
1/2 cup light brown sugar

Chocolate-covered tortilla triangles:
2 tablespoons unsalted butter,
such as Land O’Lakes
2 teaspoons brown sugar
1/4 teaspoon cinnamon
One 8-inch flour tortilla
3 ounces bittersweet chocolate, melted

To finish dessert:
4 tablespoons unsalted butter
1 quart premium vanilla ice cream

Make the golden daiquiri:
1. Place the pineapple in a clean 2-quart glass jar. Add the vanilla bean and the cinnamon stick down the sides of the jar. In a large glass measure combine the three rums with the brown sugar. Pour into the jar and cover tightly. Leave to macerate for 48 hours at room temperature, turning upside-down periodically. After 48 hours, refrigerate the mixture until ready to serve.

Make the chocolate-covered tortilla chips:
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment
paper.
3. Melt the butter, brown sugar and the cinnamon in the microwave (approximately 60 seconds). Using a pastry brush, brush the butter mixture onto the tortilla and then cut into twelve pie-shaped triangles. Place them
on a parchment-lined baking sheet and bake for 10 minutes, or until crisp. Cool completely.
4. Chop the bittersweet chocolate into small pieces. Place in a small microwave-proof bowl and melt in the microwave (HIGH power for 60 seconds). Stir the chocolate until it is completely melted and smooth. Dip the tortilla chips halfway into the chocolate and place on a piece of parchment or wax paper until hardened. Store in an airtight container until ready to use.

Assemble the dessert:
5. Strain the pineapple from the golden daiquiri liquid. Reserve the pineapple in a small bowl. Place the liquid back in the jar and place in the freezer for
at least 30 minutes.
6. Place a heavy frying pan over medium high heat. Add the butter to melt and then add the pineapple in batches. Sauté the pineapple until brown on both sides. Remove to a baking sheet to keep warm in a low oven. Finish sautéing the pineapple. Alternately, you can grill the pineapple pieces over
a hot grill using skewers; omit the butter if using this method.
7. Place a heaping scoop of vanilla ice cream into six dessert bowls or
daiquiri glasses. Place about 1/3 cup of the chilled golden daiquiri over the
ice cream. Garnish with the pineapple and chocolate-covered tortilla chips. Serve immediately.
 

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