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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is so yummy! There is rum in this recipe, but it is torched so the alcohol is burned off. Another great recipe from 30 Minute Meals. Ingredients:
2 tablespoons butter |
1/2 cup brown sugar |
1/2 inch peeled ginger, grated |
1/4 ripe pineapple, peeled,cored,and cut into chunks |
coconut sorbet or coconut ice cream |
1/2 cup rum |
maraschino cherry, for garnish |
ginger snaps, for garnish |
Directions:
1. Scoop ice cream into 4 ice cream dishes.
2. In a small saucepan, heat the butter.
3. Add the sugar and ginger.
4. Stir together until the sugar dissolves.
5. Continue to stir, about 3 to 4 minutes.
6. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through Remove the pan from the heat, and add the rum.
7. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
8. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
9. Enjoy!
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