Ingredients:
2 tablespoons butter
1/2 cup brown sugar
1/2 inch peeled ginger, grated
1/4 ripe pineapple, peeled,cored,and cut into chunks
coconut sorbet or coconut ice cream
1/2 cup rum
maraschino cherries, for garnish
ginger snaps, for garnish
Directions:
Scoop ice cream into 4 ice cream dishes.
In a small saucepan, heat the butter.
Add the sugar and ginger.
Stir together until the sugar dissolves.
Continue to stir, about 3 to 4 minutes.
Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through 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.
Enjoy!
Servings: 4
Time preparation: 8 min.
Time total: 18 min.