DISH NAME : PINEAPPLE FLAMBE

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Description

Flambeing is a cooking procedure in which alcohol is added to a hot pan to create flames by lighting it. The word flambe means flamed in French. By burning off the alcohol, flambeing gives the dish additional flavor, but reduces the effect of alcohol. Modern flambeing became popular only in the late 19th century. According to a story, it was discovered in Monte Carlo in 1895, when Henri Charpentier, a waiter, accidentally set fire to a pan of crepes he was preparing.
Pineapple flambe is an elegant, light and easy dessert.

Note

1)Flambeing will look good at night with minimal light.
2) Be cautious when burning alcohol. For safety reasons, it is recommended that alcohol should never be added to the pan on a burning stove, and also the cook should use a long match stick / lighter to ignite the pan.
3) Use a suitable dish to serve the dessert, Keeping in mind the dessert will be on flame for few minutes.

Method

1) Peel & cut pineapple into rings. Using a sharp knife or corer, remove the core from the middle of the rings.
2) Heat butter in a pan. Add sugar and caramelise lightly. Add pineapple slices and orange juice. Let pineapple cook and coat well with the sugar and juices. Flip the slices and brown the other side.
3) Just before serving pour rum into a large spoon with a long handle & warm on gas flame. Put off flame.Then light the hot rum with a lighter. Pour this burning rum on the fruit and immediately bring to table.

Serving Suggestions

Can be served with ice cream.