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| Pineapple Parfait layered with DOLCE! |
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(makes 4)
 Pineapple, fresh - ½ each
DOLCE! - 8 ounces Pound cake, cubed - 6 slices Light rum - ½ cup Sugar - ¼ cup Coconut, unsweetened - 1 cup Trim pineapple and coarsely chop in food processor; drain in a sieve for at least 15 minutes. (Keep the juice for drinking or marinating a pork loin or shrimp!) Spread coconut on a cookie sheet and brown under broiler – watching constantly! This should take no more than two minutes. Dissolve sugar into rum. Place cubed pound cake in a large bowl and drizzle liberally with the sweetened rum. Have ready: Pastry bag – no tip or plain tip – with DOLCE inside, four parfait (or wine) glasses. Build parfaits starting with rum-soaked pound cake; pipe in a layer of DOLCE!; a layer of pineapple; and repeat, ending with DOLCE. Top with toasted coconut. Refrigerate up to six hours, or serve immediately. Buon Appetito! |
