Pineapple flambé

Pineapple flambé
Rings of fresh pineapple flambéd in rum or brandy make a smart
restaurant-style dessert.
INGREDIENTS
1 pineapple
4 tbsp dark rum or brandy
2 tbsp fresh lime juice
50g (13⁄4oz) salted butter
50g (13⁄4oz) light soft brown sugar
whipped cream, to serve
ground cinnamon, for dusting
METHOD
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 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 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.
GOOD WITH Mascarpone or ice cream.

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