Rum Soaked Pineapple Sailor Split with Chocolate and Caramel Rum Sauce

You should know right now that if anything has rum in the title TWICE, then it’s definitely worth trying! I wanted to throw a grown-up twist on a childhood classic and this is what transpired.. a concoction of decadent chocolate and caramel sauces made with Sailor Jerry Rum and chunks of pineapple soaked in rum for 2 days. Let’s just say that you’ll have more than just a sugar buzz after one of these! I included a bonus tutorial on how to make ‘sails’ for your banana split boat!

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Makes one, but they’re big enough to share!

Ingredients:

3 scoops of Neapolitan ice cream or your favorite flavor of choice

1 fresh banana

Whipped cream

Maraschino cherries

Sprinkles

Peanuts, pecans, hazelnuts, etc..

8-10 pineapple chunks

1 cup Sailor Jerry Rum

To make sails:

Large waffle cones

Pocky sticks (they can be found in the ethnic food aisle at most grocery stores)

For chocolate sauce:

6 oz semi-sweet chocolate

¾ cup heavy cream

¾ cup brown sugar

¼ cup unsweetened cocoa powder

¼ tsp salt

3 Tbs unsalted butter

2 tsp Sailor Jerry Rum

For caramel sauce:

½ cup sugar

1 ½ Tbs water

¼ cup heavy cream

A capful of Sailor Jerry Rum

The day before you make your banana splits, place your pineapple chunks in a large canning jar and pour 1 cup of Sailor Jerry Rum over the top of them.

Screw the lid on tight and place in the refrigerator. I soaked mine for TWO days and believe me that was more than enough time! I recommend 24 hours for the average person and 48 hours for the dedicated rum drinkers! When the pineapple has soaked long enough, place the chunks in a bowl or sealing container. Strain the pulp from the rum and now you have pineapple infused Sailor Jerry Rum to make cocktails with!

To make the caramel sauce, combine sugar and water in a small sauce pan and bring to a boil. Do not stir!

Boil the syrup for 6-8 minutes or until a deep amber caramel forms.

Remove from heat and stir in cream. Add Sailor Jerry Rum and stir until combined. Pour the caramel sauce into a large mug or heatproof cup and let cool slightly. Place in the microwave or on top of the stove to keep slightly warm.

(1.) To make the chocolate sauce, combine 3 oz of the chocolate, heavy cream, brown sugar, cocoa, and salt in a medium sauce pan over medium heat. Stir constantly and bring mixture to a boil. Lower heat setting to low and continue to cook for 5 minutes, stirring often. (2.) Remove from heat and add remaining chocolate and butter. Stir until smooth. (3.) Add Sailor jerry Rum and stir until combined. (4.) Place in a microwave safe container and set inside the microwave to keep warm until ready to use. You can always make the night before and refrigerate. When ready to use just microwave for 30 seconds at a time, stirring in between intervals until melted.

If you plan on making waffle cone sails, leave your chocolate sauce out for the next part. Take one large waffle cone and slowly unravel and break the cone so you have two triangular pieces. If you mess up that’s okay! Just crunch the cone up and sprinkle it on top of the sundae! Take a Pocky stick and dip it into the chocolate sauce. Place the dipped end on the back of the waffle cone piece and place in the freezer to harden up. Repeat with second piece.

Cut the end off of the banana and cut in half lengthwise with the banana still in the peel. Set aside.

Now to put it all together!

Place 3 scoops of ice cream in your banana split boat or a shallow oval dish (I couldn’t find a banana split boat so I used an oval candy dish I found at Goodwill!) Slowly unpeel the banana halves and put on each side of the ice cream. Top each ice cream scoop with a little bit of whipped cream and add pineapple chunks. Drizzle chocolate sauce and caramel sauce over the entire thing, sprinkle with nuts, sprinkles, and any other toppings you choose. And don’t forget to top with cherries! Add your ‘sails’ that you made earlier and you’re done!