Pina Colada Sundae (Rachael Ray) |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1/2 cup sugar |
1/2 inch peeled ginger, grated |
1/4 ripe pineapple, peeled, cored, and cut into chunks |
coconut sorbet or ice cream |
1/2 cup rum |
maraschino cherries, for garnish |
ginger cookies, for garnish |
Directions:
1. In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.
2. Scoop ice cream into each of 4 ice cream dishes.
3. Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
4. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
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