Pina Colada Sundae

  • Level: Easy
  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 4 servings
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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


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.

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