Serve this pineapple dessert at a summer party or barbecue. It's light, delicious, and has artistic appeal.
Cut pineapple into quarters lengthwise through the crown, using a sharp knife. Remove core from each quarter. Then cut between shell and fruit, separating fruit from the shell in one piece. Leaving fruit in place, cut into 6 to 8 crosswise pieces. Push slices in alternate directions to give a zigzag pattern. Repeat with remaining pineapple quarters.
Brush surface of pineapple slices with 1 tablespoon rum or orange-rum mixture. Top each serving with shipped topping and 3 kiwi fruit half-slices. In a small bowl combine peach preserves and 1 tablespoon rum or orange-rum mixture to make of drizzling consistency. Drizzle on each pineapple quarter. Makes 4 servings.