Make the cookies: Cream the butter and sugar together in
the bowl of a food mixer with the paddle attachment. Add the
egg yolks and vanilla and mix until thoroughly combined. Add
the flour, ginger and salt and mix until combined. Add the
pecans and ginger and mix just until combined. Form into a
2-inch wide cylinder and chill for at least 1 hour.
While the cookie dough is chilling, prepare the pineapple:
Preheat the oven to 350°F.
Combine the rum, orange juice, brown sugar, and butter in a
small bowl. Scrape the seeds from the vanilla pod into the
bowl and add the pod. Place the pineapple in a baking dish and
pour the rum mixture over the top. Cover with aluminum foil
and bake for 20 minutes. Remove the foil and bake for 20 to 30
minutes, basting every 5 minutes with the liquid, until the
liquid becomes thick and syrupy. Remove from the oven and let
cool.
Cut the cookie dough into 1/2-inch-thick slices and arrange
on a parchment paper-lined baking sheet. Bake for 12 minutes
until golden around the edges.
Cut the pineapple into slices. Divide among four dessert
plates and top with a scoop of ice cream. Spoon some of the
sauce over the ice cream, arrange a few cookies on the side
and serve.
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