1. Preheat oven to 350F. Place the pineapple in a baking dish on its side. Rub with butter and drizzle with the honey. Cover with foil and cook for about 1 hour. Baste every 15 minutes. Remove and let cool. Cut the pineapple equally into 6 portions.
1. Blend the blackberries, water, and lemon juice on high until the mixture is smooth. Transfer the berries and juice to a large saucepan and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve.
2. Discard the berry solids, and mix the puree with the vodka. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.
Fortune Cookies Tuile Batter
1. Heat oven to 400F. Spray a baking sheet with cooking spray. Melt butter in a small saucepan over low heat. In the bowl of an electric mixer, combine egg whites and sugar, and beat on medium speed, about 30 seconds. Add flour and salt, and beat until combined. Add butter, heavy cream, and almond extract, and beat until combined, about 30 seconds.
2. Pour 1 tablespoon of batter onto half of the baking sheet, and spread with the back of a spoon into a thin 5-inch circle; repeat on the other half of the sheet. Bake until the edges of the cookies turn golden brown, about 8 minutes.
3. Slide an offset spatula under one of the cookies. Lift it up and using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Hold the cookie with your index fingers inserted at each open end, and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the two open ends together and down to form the shape of a fortune cookie.