Pineapple flambé

Pineapple flambé

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
55g sugar
125ml sherry
125ml water
1 ripe pineapple, peeled, cored and sliced
475g redcurrant jelly
125ml cognac or kirsch
French vanilla ice cream
8-10 macaroons, crumbled, to serve

Method

  1. Combine sugar, sherry and water in a saucepan and bring to the boil. Add pineapple slices and poach for about 5 minutes. Drain.
  2. Melt jelly in a frying pan over low heat. Add pineapple slices and simmer, spooning syrup over fruit, for about 5 minutes. Add Cognac or Kirsch directly into centre of fruit mixture and let it heat for several minutes without stirring.
  3. When well warmed, light Cognac or Kirsch and spoon over fruit while flaming. Serve fruit over ice cream and top with macaroon crumbs.
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