Roasted Pineapple with Black Current, Martinique Aged Rum, and Vanilla Beans

To make the tuiles: Preheat the oven to 350 F. Lightly grease a baking sheet with butter, then dust it with flour. In a medium bowl, beat the butter and confectioner’s sugar until light and fluffy. Slowly add the egg whites and cake flour, mixing until fully incorporated. Spread the batter into four thin squares on the baking sheet, shaping with the back of the spoon. Use your fingers or the handle of a spoon to create small Swiss cheese-like holes in each square. Bake until golden brown, 5 - 8 minutes. Remove the cookies from the oven. Working quickly, lift a cookie with a spatula and drape it over a rolling pin, a glass laid or its side, or similar cylindrical object, letting a little of the cookie drape out flat on the counter. Let cool, slip off the mold, and set aside. If the cookies become too brittle to mold, return the pan to the oven briefly to warm them.

To prepare the pineapple: Melt the butter in a large saucepan over medium heat and stir in the brown sugar until melted. Add the pineapple slices and saute for 2 minutes, turning once. Add 1 cup of the pineapple juice and cook until the mixture is syrupy, about 3 minutes. Add the rum. Avert your face, ignite the rum with a long match, and shake the pan until the flames die down. Add the remaining pineapple juice and jelly. With the point of a sharp knife, scrape the vanilla seeds from the beans into the sauce. Cook for 2 minutes, turning the pineapple slices once.

To serve: In a small pan over low heat, melt the currant jelly. Place a pineapple slice on each plate. Spoon the sauce around the pineapple. Top the pineapple with a scoop of ice cream and stick two vanilla pieces in the ice cream. Drizzle the plate with the melted current jelly. Position a tuile cookie on each plate, tucking the edge under the pineapple slice so that the tuile stands up. Garnish each plate with pineapple leaves and a mint sprig.