Pineapple Flambé

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #27717

August 20, 2017



"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
OK

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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