Exotic Pineapple Rum Flambe Recipes

Steps:

• Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
• Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
• To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

Steps:

• In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.

Steps:

• In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves.
• Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned.
• Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

Steps:

• Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.

Steps:

• Slice pineapple in half, lengthwise.
• Remove fruit leaving 1 inch thick shell.
• Cut fruit into cubes and measure 1 ½ cups.
• Refrigerate shells.
• In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
• Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
• Scoop ice cream into shells and keep chilled.
• Just before serving warm cognac, ignite and pour over pineapple mixture.
• Serve ice cream from shells and spoon sauce over.

Steps:

• Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
• Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
• Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
• Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Steps:

• Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
• Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
• Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.