Caramelized pineapple slices flambeed inrum and served with a scoop of vanilla ice cream.
Recipe: 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, warmedVanilla ice cream
In a large skillet, cook the butter andbrown sugar over medium heat, stirring, until the sugar dissolves.
Place the pineapple in the syrup in asingle layer, reduce the heat to medium-low, and cook for 3 to4 minutes, until browned on the first side. Turn with a smallspatula or tongs and cook on the second side until the pineapplesare soft and richly browned.
Add rum and flambe, keeping face clearof flames.
Arrange slices on dessert plates and placea scoop of vanilla ice cream atop and drizzle with sauce.
Makes 4 servings.
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