1/2 fresh pineapple
2 tablespoons dark rum (optional)
1 cup maple syrup
1/4 cup blueberries
1 pint vanilla ice cream
6 wooden skewers
Pineapple leaves (optional)

To prepare the fresh pineapple, pull off the green top by unscrewing it while you pull. Reserve the best leaves for decoration by placing them in cold water. Then, with a large sharp knife, cut off the peel and remove the core. Cut into 1 1/2-inch chunks.

If you're using the rum, stir it together with the maple syrup. Toss pineapple chunks or cubes in the maple syrup and then thread them, alternating with blueberries, onto the wooden skewers. Brush the fruit one more time with maple syrup before grilling them. Keep skewers in a shallow dish to marinate in the syrup.

Cook on grill 5 minutes or until softened. Scoop ice cream into bowls. Stand 2 leaves at the back of each bowl like rabbit ears and serve 1 or 2 skewers with each. Drizzle any remaining maple syrup over the top.

Serve immediately. In dessert bowls, place scoops of vanilla ice cream. (If using pineapple leaves, place two pineapple leaves at the back like rabbit ears.) Place a skewer across each bowl. Pour any remaining maple syrup over the ice cream and serve.