|Ice cream||1 Tablespoon (Extra hard)|
|Slivered toasted almonds||1⁄4 Cup (4 tbs)|
Cut pineapple in quarters lengthwise, right through the leaves.
Cut the fruit from the shell with a small curved knife and cut in small cubes.
Keep the pineapple shells intact.
Sprinkle fruit cubes with the 2 tbsp sugar and let stand a few minutes, stirring often, until sugar is dissolved.
Heat oven to 500 degrees.
Cover leaves of each section of pineapple shell with aluminum foil and set on cookie sheet.
Put a scoop of extra-hard ice cream in the centre of each of the pineapple-shell sections.
Sprinkle with some of the sweetened pineapple cubes and some of the almonds.
Cover thickly with meringue, putting an extra thick layer on the top and sealing the meringue well to the pineapple shell.
Work as quickly as possible so the ice cream doesn't get soft.
Put in oven and bake just until meringue is lightly browned, 3 to 5 minutes.
Remove from oven, pull foil off leaves, slip onto serving plates and serve immediately.