For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.

Martha Stewart Living, November 2004


Credit: Jonathan Lovekin

Recipe Summary

Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • 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.

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.