A great Valentine's Day dessert should neither tie you down in the kitchen nor weigh you down after eating it, making this easy and light cinnamon and cardamom-steeped warm pineapple topped with vanilla ice cream perfect. It is simple to assemble, and most of the work can be done ahead.

Make life easy by using the peeled and cored fresh pineapples sold in the produce section of most grocers. Pop out the core and slice it into two thick rings. The rings will seem large, but any thinner and they might break up during simmering.

The pineapple is steeped in a sugar syrup spiked with cinnamon and cardamom, but you can play with the spices. For a bit of heat, add a pinch of chile powder.

To make this dessert ahead, steep the pineapple as directed, then place the entire pan of pineapple and syrup in a 200 F oven until ready to serve. The chocolate sauce also can be prepared early, but will need to be reheated.

CINNAMON-STEEPED PINEAPPLE

2 cups water

3 1/2 cups granulated sugar

1/2 cup rum (optional)

1 teaspoon cinnamon

1/2 teaspoon ground cardamom

One 20-ounce container of peeled and cored fresh pineapple

1/2 cup sweetened condensed milk

1/4 cup chocolate chips

1/2 teaspoon rum extract

1/2 pint vanilla ice cream

2 fresh blackberries, strawberries or other berries, to garnish

In large saucepan over high heat, combine water, sugar, rum, cinnamon and cardamom. Stir well; bring to a boil.

Meanwhile, cut pineapple crosswise into 2 thick rings. Carefully set both rings into boiling sugar syrup and boil for 20 minutes. Watch saucepan carefully and lower heat as needed to prevent boiling over.

While pineapple boils, in small saucepan over low heat, combine condensed milk, chocolate chips and rum extract. Heat, stirring frequently, until melted and smooth.

To serve, spoon a bit of the chocolate syrup onto plates. Set 1 pineapple ring on each and top with half of the ice cream. Garnish each with a berry. Servings: 2.

Pamper your Valentine with hot fudge pudding cakes, which form a rich, thick sauce on the bottom during cooking.

This recipe calls for 1 1/2 cups of weak coffee. Use either 1 cup of regular coffee diluted with 1/2 cup water or 1 1/2 cups of water mixed with 2 teaspoons instant espresso or instant coffee. Serve with vanilla or coffee ice cream.

INDIVIDUAL HOT FUDGE PUDDING CAKES

6 tablespoons Dutch-processed cocoa powder

3 tablespoons unsalted butter, cut into 3 pieces

1 ounce bittersweet or semisweet chocolate, coarsely chopped

1/3 cup all-purpose flour

1 teaspoons baking powder

1/2 cup granulated sugar

3 tablespoons packed light brown sugar

3 tablespoons whole milk

1 tablespoon vanilla extract

1 large egg yolk, room temperature

Pinch salt

3/4 cup weak coffee

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Coat four 6-ounce ramekins with cooking spray, then arrange on a rimmed baking sheet.

In medium bowl, combine 3 tablespoons of cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set mixture aside to cool slightly.

In small bowl, whisk together flour and baking powder.

In another small bowl, combine 3 tablespoons of granulated sugar, remaining 3 tablespoons of cocoa and brown sugar, breaking up any large clumps with your fingers.

In large bowl, whisk together remaining granulated sugar, milk, vanilla, egg yolk and salt. Whisk in cooled melted chocolate mixture, followed by flour mixture, until just combined.

Divide batter evenly among ramekins (about 1/4 cup per ramekin) and smooth tops. Sprinkle about 2 tablespoons of cocoa mixture over the batter in each ramekin. Pour 3 tablespoons of the coffee over the cocoa in each ramekin.

Bake until puffed and bubbling, about 20 minutes. Let cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly). Servings: 4.

-- Adapted from Cook's Country magazine