Flamed pineapple

Flamed pineapple

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Here's an impressive dessert to try: fresh pineapple sautéed in dark rum, orange liqueur and brown sugar, then flambéed. It's sure to be greeted with applause.

Elaine Russell

Serves: 4 

  • 1 large ripe pineapple
  • 1 tablespoon salt-reduced polyunsaturated spread
  • ¼ cup (40g) soft brown sugar
  • ¼ teaspoon grated nutmeg
  • ¼ cup (60ml) dark rum
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 4 small scoops vanilla frozen yoghurt

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Cut the top and bottom off the pineapple. Remove the skin. Slice the pineapple into rings 2 cm thick. Cut each ring into thirds and remove the hard core.
  2. Melt the spread in a large frying pan over a medium heat. When the spread begins to foam, add the brown sugar and nutmeg, then heat until the sugar dissolves. Stir in the rum and bring to a simmer. Add the pineapple and cook, turning often, for about 4 minutes or until the pineapple is warmed through.
  3. Leaving the pan on the heat, drizzle the orange liqueur over the pineapple. Standing back, ignite the liqueur with a long match. Shake the pan gently until the flames die down. Spoon the pineapple slices and sauce over the frozen yoghurt.

Some more ideas…

• Instead of pineapple, use 4 ripe bananas, thickly sliced.
• This dessert is just as delicious served cold.

Health points

Fresh pineapple contains a substance called bromelain, which aids digestion. It is also a good source of vitamin C.

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