Type: Desserts and Baked Goods
Fresh pineapple is flamed with rum to produce a delicious, show-stopping dessert
Prep Time: prep 15-20 mins
Cooking Time: cook 10 mins
Serves: makes 4 servings
- 1 ripe pineapple
- 1 / 4 cup dark rum or brandy
- 2 tbsp fresh lime juice
- 1 / 4 cup butter
- 1 / 4 cup light brown sugar
- ground cinnamon, for dusting
- Peel the pineapple and remove the "eyes." Slice into rounds about 1/2in (1/3mm) 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.
- prep 15-20 mins; cook 10 mins
Apricot Flambé: Cook 10 apricots, halved and pits removed, in 1/4 cup butter for 3-4 minutes, or until softened. Stir in 1/4 cup light brown sugar and the juice of 1/2 lemon. Heat 4 tbsp apricot brandy in a ladle and ignite; pour over the apricots, and allow the flames to die out before serving.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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