Pineapple Flambé Recipe
- 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
- 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.
