Brandied Pineapple and Ice Cream Dessert

Cut through the pineapple and leaves with a sharp knife to halve pineapple (with leaves on) vertically. With a sharp knife cut out the meat of the pineapple being careful not to cut through the shell. Dice the fruit (discard tougher inner core), place into a bowl and add some brandy (probably 1/2 cup or less, sweeten with some brown sugar, add about 1/2 tsp cinnamon or to taste) and marinade the fruit about 1 hour before serving. Arrange the empty pineapple shells on a large platter and chill. When ready to serve: heap the fruit in 1 shell and scoop about 4 ice cream balls in the other shell. Serve immediately suggesting to guests to place the ice cream on their fruit plates first and then top with some of the brandied pineapple. Serve 4.