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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.