Use this recipe when making our Amaretto Poundcake with Flambeed Pineapple.
- Yield: Makes 4 cups
Source: Martha Stewart Living, November 2004
- 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
Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
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.
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.