Components
- One pineapple
- 1 1/2 tablespoons of butter
- Three tablespoons of sugar
- 1/3 cup of rum (tea measure)
- Serve coconut ice cream to your liking.
- Coconut chips with a toasted flavor to serve
Setup mode
- Remove the peel and chop the pineapple into 1.5 cm cubes – the core does not need to be discarded, it is also used in the recipe.
- Place a frying pan with butter over medium heat. Once the butter melts, reduce the heat, add the pineapple, sprinkle with sugar, and cook for approximately 10 minutes, stirring occasionally until the pineapple softens and a syrup begins to form.
- Keep the frying pan aside and ignite another burner on the stove. Pour the rum into a shell, bring it close to the flame, and allow it to warm. Gently tilt the shell to ignite the rum and drizzle the flaming liquid over the pineapple. Let it flambé until the flames die out. The rum absorbs the pineapple flavor while the alcohol burns off.
- Place the pineapple, along with the syrup, into a compote dish and serve alongside coconut ice cream and toasted coconut chips.
TIP: If desired, chill the pineapple in the refrigerator before serving.
