Frozen Pineapple Parfait

° Serves 6

I make this dessert with frozen pineapple juice concentrate, which is a natural, pure reduction of juices, usually without added sweeteners. Soaking the ladyfingers in rum not only flavors them, but also prevents them from freezing in the dessert.

• 12 small packaged ladyfingers (about 1½ ounces each)
• 3 tablespoons dark rum
• 3 tablespoons water
• 1½ cups heavy cream
• ½ cup frozen pure pineapple juice concentrate, partially thawed
• 6 sprigs of mint, for garnish

Break the ladyfingers into 1½- to 2-inch pieces into a glass serving bowl or soufflé mold. Mix the rum and water and sprinkle on the ladyfingers. Set aside.

Whip the cream until firm with an electric mixer or a whisk. When the pineapple concentrate is defrosted enough to be incorporated into the cream, place it in a bowl and add the whipped cream. Fold in gently with a rubber spatula until combined. Pour the mixture over the ladyfingers, mix lightly, cover, and place in the freezer for at least 3 hours.

Serve directly from the freezer, spooning the parfait into goblets or brandy snifters. Garnish with mint sprigs.