Recipe of The Month – Pineapple Flambé with Rum Sauce- SEP 04, 2017
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4 slices of fresh pineapple without the heart – about 1 inch thick
4 tablespoons butter
4 teaspoons vanilla
4 tablespoons brown sugar
½ cup rum, dark or white
4 scoops vanilla ice cream for topping
Method of Preparation
In a large sauce pan on low heat, combine the butter, vanilla, brown sugar. Add the pineapple when brown sugar is dissolved and sauce just begins to heat. Cook on low heat until the sauce thickens and starts to bubble. When the sauce is bubbling, add the rum and cook until completely combined.
Remove the pineapple slices and place on individual plates or bowls. Top each with a scoop of vanilla ice cream and spoon the rum sauce over the ice cream and pineapple slice. Serve immediately while the sauce is hot.