Cut the pineapple in halves lengthways and
scoop out the flesh taking care not to break the skin. Discard the hard
core. Cut the flesh into 1-in cubes. Put the pineapple to soak for 1
hour with the gin and sugar. Keep the 2 shells in the refrigerator. Just
before serving, put the pineapple back into the shells and sprinkle over
them the toasted almonds. Alternatively, put a layer of vanilla ice
cream in the bottoms of the pineapple shells and pile the pineapple on
top. Decorate with the almonds.