Recipe courtesy of Georgia Downard

Pineapple Rum Flambe

  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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2 1/2 tablespoons butter

2 1/2 tablespoons brown sugar

1 large can pineapple slices, drained

1/4 cup rum


  1. 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.
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