Casa
Martin
Cookbook
Flamed Pineapple
Fresh pineapple is well worth the small effort of peeling carefully and it does store well in the fridge for a couple of days. As a change from the raw fruit this makes a very spectacular (and boozy!) dessert.
1 medium Pineapple, peeled and cored
50g Butter
2tbsp Sugar preferably brown
4tbsp Rum (or other spirit)
Vanilla Ice Cream
Grated Chocolate (optional)
Melt the butter in a frying pan and add the pineapple cut into 2cm chunks and the sugar. When the sugar is melted add the rum allow to bubble up then set alight. When the flames subside serve with the juices well shared with ice cream topped with the grated chocolate.