Flambeed Pineapple Recipes

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.

Steps:

• Preheat an oven to 325 degrees F.
• To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
• Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
• To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
• In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
• When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.

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:

• Preheat an oven to 325 degrees F.
• To make the custard:.
• Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat.
• Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
• Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
• To make the pineapple:.
• Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
• In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
• When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.

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:

• CREPES:.
• Mix all crepe ingredients together in a blender or mixer until smooth and allow batter to stand for 1 hour or longer.
• Heat an 8-inch nonstick skillet, grease lightly and add 1/4 cup batter.
• Tilt skillet to spread batter thinly in pan.
• Brown lightly on both sides.
• Fold in quarters. (Makes 12 crepes).
• SAUCE:.
• Combine 1/4 cup drained pineapple syrup, cornstarch, sugar, cinnamon, rind and butter in a hot chafing dish or saucepan.
• Stir-cook until sauce is thickened and clear.
• Add pineapple.
• Place warm crepes around edge of hot chafing dish.
• To flame, pour 3 tbsp warm brandy (heated in small saucepan) over sauce and ignite.
• Serve immediately.

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.