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Pineapple Flambé

Rings of fresh pineapple flambéd in rum or brandy make a smart restaurant-style dessert.

Good with mascarpone or ice cream.

Printable version    A4    |    A5    |    Index card

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Instructions

  1. 1

    Peel and thinly slice the pineapple. Cut out the tough core using a small round cutter or the tip of a sharp knife.


  2. 2

    Put the pineapple slices and any pineapple juice into a large frying pan with the rum and lime juice and heat. Light the alcohol by carefully tilting the pan into the gas flame, or by using a match, and allow the flames to die down.


  3. 3

    Dot the pineapple with butter and sprinkle with sugar. Shake the pan while heating gently, until the butter melts, the sugar dissolves, and the mixture thickens to a glaze. Serve with whipped cream and a dusting of ground cinnamon.


Ingredients

  • 1 pineapple
  • 4 tbsp dark rum
  • 2 tbsp lime, fresh juice
  • 50g salted butter
  • 50g light soft brown sugar
  • 4 tbsp whipped cream, to serve
  • 1 tsp ground cinnamon , for dusting

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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