| Level: | Easy |
| Total: | 18 min |
| Prep: | 8 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1/2 cup sugar
- 1/2 inch peeled ginger, grated
- 1/4 ripe pineapple, peeled, cored, and cut into chunks
- Coconut sorbet or ice cream
- 1/2 cup rum
- Maraschino cherries, for garnish
- Ginger cookies, for garnish
Instructions
- In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.
- Scoop ice cream into each of 4 ice cream dishes.
- Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
- Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
Reviews
This is delicious. I could not find coconut ice cream so we used vanilla bean ice cream and Parrot Bay Coconut rum. Delicious. Worth the 13 weight watcher points per serving.