FANCIFUL PINEAPPLE FLAMBE

photo by planetka

by Chewy

I chose this recipe for its unusual and rather exotic visual appeal at the table. Just make sure that as you remove the pineapple meat, you do not puncture the shell as this plays an instrumental roll in the table presentation and you don't want to spring a leak with flaming fluids! Remember to review the cautions and techniques found in Come on Baby, Light My Fire.

FANCIFUL PINEAPPLE FLAMBE

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1 lg. pineapple
1 1/2 c. sugar
4 tbsp. dark rum
1 tsp. cinnamon
1 pt. vanilla ice cream
1 tbsp. hot brandy

Take a large pineapple and cut off its head about 1 1/2 inches from top. Save the head as it will be used later in the presentation. Remove meat, taking care not to pierce through pineapple shell. Dice the pineapple fruit, throw away the hard core and let soak in 1 1/2 cups of sugar for 30 minutes.Pour  4 tablespoons of dark Jamaica Rum and 1 teaspoon of cinnamon over cut up fruit, toss gently and return fruit to the pineapple shell. Cover with wax paper and bake in a medium oven (300 degrees) for 30 minutes. Remove wax paper and replace with original pineapple head for effect and bring to table. Before serving, remove head and pour in hot brandy, light.

Chewy's notes: The recipe says to  ladle the burning fruit onto individual portions of vanilla ice cream. Caution says to wait until flames have died down to do so. I would err on the side of caution as nothing ruins a party more than fiery molten lava missing the bowl and flowing down the table into Aunt Martha's lap. That's how McDonald's got into trouble!