Pineapple Rum Flambé
Caramelized pineapple slices flambéed in rum and served with a scoop of vanilla ice cream.
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
4 scoops of 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 flambé, 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.