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Pineapple Flambé

Updated February 23, 2016
(1 Votes)

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

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.

Makes4 servings

Preparation Time20 min

Preparation Time - Text15–20 mins

Cooking Time10 min

Cooking Time - Text10

CostInexpensive

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursedessert

Five Ingredients or LessYes

Mealdinner

Moodadventurous, festive

Taste and Texturefruity, sweet

Type of Dishdessert, fruit

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

Instructions

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.

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.

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.

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.

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