← Back to Search Results
Pineapple Flambé

Photo by:
Comments: 0
 

Recipe

Fresh pineapple is flamed with rum to produce a delicious, show-stopping dessert. Good with ice cream or whipped cream.

Yield: Makes 4 servings
Prep time: 15–20 Mins
Cooking time: 10 Mins

Ingredients

  • 1 ripe pineapple
  • ¼ cup dark rum or brandy
  • 2 tbsp fresh lime juice
  • ¼ cup butter
  • ¼ cup light brown sugar
  • Ground cinnamon, for dusting

Directions

 

1. Peel the pineapple and remove the "eyes." Slice into rounds about ½ in (1/3 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.

Variation

Apricot Flambé: Cook 10 apricots, halved and pits removed, in ¼ cup butter for 3–4 minutes, or until softened. Stir in ¼ cup light brown sugar and the juice of ½ lemon. Heat 4 tbsp apricot brandy in a ladle and ignite; pour over the apricots, and allow the flames to die out before serving.

Notes

Choosing pineapple: A fresh pineapple should be an even brown color. Avoid any with dark patches. It should have a fresh, fragrant aroma; if it does not smell, it is not fresh enough. Should you buy one that is not completely ripened, leave it on a windowsill to ripen further in the sun.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

283kcal (14%)
41mg (4%)
110mg (184%)
104mcg RAE (3%)
271mg
29mg
1g
31g
3g
39g
31mg (10%)
7mg (0%)
7g (37%)
12g (18%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-provence-cookbook The Provence Cookbook
by Patricia Wells
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
food-to-live-by Food to Live By
by Myra Goodman
desserts-4-today Desserts 4 Today
by Abby Dodge
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
amor-y-tacos Amor Y Tacos
by Deborah Schneider
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
flavor Flavor
by Rocco DiSpirito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?