Pineapple Flambé

    25 minutes

    Serve luscious pineapple in place of cake or confectionery and you reap the advantages of vitamin C, potassium and manganese, a mineral that helps build strong bones.

    12 people made this

    Serves: 4 

    • 1 tablespoon unsalted butter
    • 2 tablespoons firmly packed light brown sugar
    • 1/4 teaspoon ground nutmeg
    • 6 slices (2cm thick) fresh pineapple, cored and cut into thirds
    • 2 tablespoons dark rum
    • 1 tablespoon Grand Marnier or other orange liqueur
    • 1⅓ cups reduced-fat frozen vanilla yoghurt

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

    1. Melt the butter in a large frying pan over moderate heat. When it begins to foam, add the sugar and nutmeg, and heat until the sugar has melted. Add the pineapple and cook, tossing often, for 4 minutes or until the pineapple is warmed through.
    2. Remove the pan from the heat, sprinkle the rum and Grand Marnier over the pineapple, and ignite the alcohol with a long match. Return the pan to the heat and shake until all the alcohol burns off.
    3. Serve the pineapple slices and sauce with the frozen yoghurt.

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    No grand marnier, so substituted with triple sec. Turned out fantastic. I also put it back on the heat and allowed the sauce to thicken into a bit more of a caramel before serving.  -  16 Apr 2015  (Review from Allrecipes Southeast Asia)