Pineapple Flambe

Fresh pineapple is flamed with rum to produce a delicious, show-stopping dessert.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Pineapple Flambe

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    Ingredients

    1 ripe pineapple 1/4 cup butter
    1/4 cup dark rum or brandy 1/4 cup light brown sugar
    2 tbsp fresh lime juice ground cinnamon, for dusting

    directions

    Total: 30 min (Quick)
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    • 1

      Peel the pineapple and remove the “eyes.” Slice into rounds about 1/2 in (..." mm) thick, reserving any pineapple juice. Cut out the core using a small round cookie cutter or the tip of a sharp knife.

    • 2

      Place the pineapple and its juices, rum, and lime juice in a large frying pan and cook over medium-low heat about 1 minute, just until the liquid is warm. Carefully ignite the pan juices with a long-handled match. Cook until the flames die down.

    • 3

      Dot the pineapple with the butter and sprinkle with the brown sugar. Cook while gently shaking the pan until the butter and sugar combine into a glaze. Spoon into dessert dishes and serve hot, dusted with the cinnamon.

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