← 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

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
in-the-kitchen-with-david In the Kitchen with David
by David Venable
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
desserts-4-today Desserts 4 Today
by Abby Dodge
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
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
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?