Fast and easy pineapple rum flambé makes an elegant and light finish to a meal, yet it is quite simple to make. Try this method using flavored rum or other fruits.
- 1/4 cup brown sugar
- 1 small fresh pineapple, ends trimmed, skin peeled, cored, cut into 6 slices, and patted dry
- 1/4 cup butter
- 1/4 cup rum, warmed
- Place brown sugar in a shallow soup bowl. Press each pineapple ring into the brown sugar, coating both sides.
- Heat butter in a large, heavy skillet on medium-low heat. When hot, place pineapple slices in the skillet in a single layer. Cook for 3 to 4 minutes until nicely browned. Flip the slices and brown the other side.
- Move skillet far from the heat source, carefully pour in warmed rum, and ignite with a long match or barbecue lighter to flambé. Return to heat and let the alcohol burn off. Remove from heat and let rest for 5 minutes. (Depending on the size of the pineapple, you may need to do this in two skillets.)
- Pineapple slices may be served as is with the pan sauce or as a topping for pound cake or ice cream.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|