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.

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Fruit

Dessert

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 (⅓ 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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Pineapple Flambe

Ingredients

directions