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Flambeed Pineapple

Use this recipe when making our Amaretto Poundcake with Flambeed Pineapple.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 2004

Ingredients

  • 8 rounds (each 1/4 inch thick) peeled pineapple (1 small pineapple or 1/2 large)
  • 1/2 cup sugar
  • 1/2 cup amaretto (almond-flavored liqueur)
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • Pinch of salt
  • Amaretto Pound Cake

Directions

  1. Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.

  2. Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.

  3. Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.

Cook's Notes

Never pour alcohol from the bottle onto food on the stove--any splashes can ignite. On an electric stove, carefully use a long match to ignite the alcohol.

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