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Pineapple Flambé
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
"This is a delicious and elegant end to any meal! In a pinch, I've managed to substitute the cognac with rum with a great deal of success. If the pineapple sits with the strawberries for too long, it will take on a red tone, the flavor is still delicious though."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (415.9 g)
- Calories 629.4
- Total Fat - 49.3 g
- Saturated Fat - 30.5 g
- Cholesterol - 167.4 mg
- Sodium - 105.2 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 2.4 g
- Sugars - 28.3 g
- Protein - 7.6 g
- Calcium - 255.2 mg
- Iron - 0.6 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.1 mg
Step 1
Slice pineapple in half, lengthwise.
Step 2
Remove fruit leaving 1 inch thick shell.
Step 3
Cut fruit into cubes and measure 1 ½ cups.
Step 4
Refrigerate shells.
Step 5
In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
Step 6
Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
Step 7
Scoop ice cream into shells and keep chilled.
Step 8
Just before serving warm cognac, ignite and pour over pineapple mixture.
Step 9
Serve ice cream from shells and spoon sauce over.
Tips & Variations
No special items needed.
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