Food & Cooking Recipes Dessert & Treats Recipes Fresh-Pineapple Floats Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 This delicious take on a traditional float features pineapple, vanilla ice cream and a hint of rum. In place of fresh pineapple, you can drain two eight-ounce cans of crushed pineapple, roast it, and skip making the syrup. Ingredients 1 pineapple (about 4 pounds), top trimmed 1 cup granulated sugar 1 vanilla bean, halved lengthwise 3 tablespoons packed dark-brown sugar 3 tablespoons dark rum 1 quart best-quality vanilla ice cream 1 liter club soda Directions Preheat oven to 425 degrees. Peel pineapple using a sharp knife, reserving peels as you work. Cut flesh lengthwise into quarters; cut out and reserve core. Transfer peels and core pieces to a large pot; reserve flesh. Add 5 cups water; bring to a boil. Add granulated sugar and vanilla bean; cook, mashing peels occasionally with the back of a spoon to extract juice, about 30 minutes. Meanwhile, cut pineapple into 1/2-inch cubes; transfer to a rimmed baking sheet. Sprinkle with brown sugar and rum. Cook until just golden, about 20 minutes. Transfer to a bowl; let cool completely. Cover; refrigerate up to 2 days. Pour pineapple-peel mixture from pot through a sieve into a large bowl; discard solids. Return liquid to pot, and bring to a boil. Cook until reduced to 1/2 cup, about 4 minutes. Refrigerate syrup, covered, until ready to serve, up to 2 days. Divide pineapple evenly among 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops ice cream. Fill with club soda. Drizzle with remaining syrup. Rate it Print