Roast Pineapple Splits with Macadamia Brittle

• MAKE-AHEAD
• VEGETARIAN

CARAMEL SAUCE

1. 1 cup sugar
2. 1/4 cup water
3. 1 tablespoon light corn syrup
4. 1 teaspoon fresh lemon juice
5. 1 cup heavy cream
6. 1 tablespoon unsalted butter

PINEAPPLE SPLIT

1. Two peeled and cored 4-pound golden pineapples, each cut crosswise into eight 1/2-inch rings
2. 1 cup unsweetened pineapple juice
3. 2/3 cup sugar
4. Vanilla ice cream and Macadamia Brittle, for serving

1. In a heavy, medium saucepan, combine the sugar, water, corn syrup and lemon juice and bring to a boil. Stir the mixture once and simmer over moderate heat until a light amber caramel forms, about 8 minutes. Remove from the heat and carefully stir in the cream and butter. Return the sauce to high heat and stir constantly until smooth and glossy, about 1 minute. Remove from the heat. Rewarm before serving.
2. Preheat the oven to 400°. Arrange the pineapple rings on 2 large rimmed baking sheets. Pour the pineapple juice over them and sprinkle with the sugar. Bake the pineapple rings for 1 hour, or until dark brown on both sides; turn the rings and rotate the baking sheets every 20 minutes for even browning. Let the rings cool on the baking sheets.
3. To serve, arrange 2 halved pineapple rings in each of 8 tall glasses or serving bowls and top with scoops of vanilla ice cream. Drizzle with the caramel sauce and garnish with the Macadamia Brittle.