Flambeed Pineapple Recipes

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Steps:

• 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.

Steps:

• Slice pineapple in half, lengthwise.
• Remove fruit leaving 1 inch thick shell.
• Cut fruit into cubes and measure 1 ½ cups.
• Refrigerate shells.
• In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
• Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
• Scoop ice cream into shells and keep chilled.
• Just before serving warm cognac, ignite and pour over pineapple mixture.
• Serve ice cream from shells and spoon sauce over.

Steps:

• Preheat an oven to 325 degrees F.
• To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
• Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
• To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
• In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
• When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.

Steps:

• Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
• Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
• To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

Steps:

• In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.

Steps:

• Preheat oven to 325 degrees. Butter a 5-by-10-by-2 1/2-inch loaf pan, and line with parchment paper. Butter lining; dust with all-purpose flour, tapping out excess.
• Whisk together both flours, baking powder, and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Add eggs, one at a time; mix until smooth. Mix in extracts. With mixer on low speed, mix in reserved flour mixture in three additions, alternating with two additions of milk; mix until smooth.
• Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Transfer cake in pan to a wire rack. Poke holes all over top of cake with a wooden skewer. Pour liqueur on top; let cool completely.
• Invert cake to unmold; peel off parchment, and reinvert. Just before serving, cut cake into 3/4-inch slices, and top with flambeed pineapple and sauce.

Steps:

• In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves.
• Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned.
• Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.

Steps:

• Cut banana in half, then cut each half in 4 slices lengthwise.
• Melt butter in a medium frying pan over medium heat. Add brown sugar and cook until melted and caramelized, about 3 minutes. Stir in pineapple chunks. Add banana slices and cook for 1 minute, flipping halfway through.
• Pour brandy all over bananas. Set on fire with a match or BBQ lighter. The brandy will burn quickly and while it burns, gently shake the pan to be sure all alcohol burns off.
• Put 2 slices of bananas each into 4 small bowls. Top with vanilla ice cream and a little bit of syrup from the frying pan. Serve immediately.

Steps:

• CREPES:.
• Mix all crepe ingredients together in a blender or mixer until smooth and allow batter to stand for 1 hour or longer.
• Heat an 8-inch nonstick skillet, grease lightly and add 1/4 cup batter.
• Tilt skillet to spread batter thinly in pan.
• Brown lightly on both sides.
• Fold in quarters. (Makes 12 crepes).
• SAUCE:.
• Combine 1/4 cup drained pineapple syrup, cornstarch, sugar, cinnamon, rind and butter in a hot chafing dish or saucepan.
• Stir-cook until sauce is thickened and clear.
• Add pineapple.
• Place warm crepes around edge of hot chafing dish.
• To flame, pour 3 tbsp warm brandy (heated in small saucepan) over sauce and ignite.
• Serve immediately.

Steps:

• Melt the butter in a flambe pan.
• Add sugar and stir over medium heat until the mixture begins to caramelize.
• Add the orange and pineapple juice and bring to a boil.
• Add the pieces of fruit and stir to blend well with the caramel.
• Pour in the Maraskina, Grand Marnier and Cognac and flame.
• Allow the liquid to thicken slightly, but do not overcook the fruit.

Steps:

• Preheat an oven to 325 degrees F.
• To make the custard:.
• Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat.
• Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
• Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
• To make the pineapple:.
• Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
• In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
• When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.

Steps:

• Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
• Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
• Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
• Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.