- Level: Easy
- Total: 18 min
- Prep: 8 min
- Cook: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 18 min
- Prep: 8 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
Directions
- 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.
