Caramelized pineapple slices flambeed in
rum and served with a scoop of vanilla ice cream.
Pineapple Rum Flambe
- 2 1/2 tablespoons butter
2 1/2 tablespoons firmly packed brown sugar
1 (20-ounce) can pineapple slices, drained
1/4 cup rum, warmed
-
- Vanilla ice cream
- In a large skillet, cook the butter and
brown sugar over medium heat, stirring, until the sugar dissolves.
- Place the pineapple in the syrup in a
single layer, reduce the heat to medium-low, and cook for 3 to
4 minutes, until browned on the first side. Turn with a small
spatula or tongs and cook on the second side until the pineapples
are soft and richly browned.
- Add rum and flambe, keeping face clear
of flames.
- Arrange slices on dessert plates and place
a scoop of vanilla ice cream atop and drizzle with sauce.
Makes 4 servings.
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