Aged Caribbean rum brings warmth and depth to this dramatic flambéed pineapple dessert — a showstopper that takes only minutes to prepare.
Ingredients
- 1 ripe pineapple, peeled and sliced
- 50 g butter
- 60 g brown sugar
- 60 ml aged rum
Instructions
- Melt the butter in a large pan over medium heat and stir in the brown sugar until dissolved.
- Add the pineapple slices and cook for 3-4 minutes on each side until caramelised.
- Remove the pan from the heat, add the rum, and carefully ignite it with a long lighter or match (standing well back).
- Let the flames die down naturally, swirling the pan gently.
Serve immediately, drizzled with the caramel sauce from the pan, with vanilla ice cream if you like.
