Total Time
18mins
Prep 8 mins
Cook 10 mins

This is so yummy! There is rum in this recipe, but it is torched so the alcohol is burned off. Another great recipe from 30 Minute Meals.

Ingredients Nutrition

Directions

  1. Scoop ice cream into 4 ice cream dishes.
  2. In a small saucepan, heat the butter.
  3. Add the sugar and ginger.
  4. Stir together until the sugar dissolves.
  5. Continue to stir, about 3 to 4 minutes.
  6. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through Remove the pan from the heat, and add the rum.
  7. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
  8. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
  9. Enjoy!

Reviews

(2)
Most Helpful

Had a couple of girls from work over for a movie the other nite and made this as a treat....Man were they impressed....I hunted the stores for coconut anything and finally did find the sorbet, and was I glad I did as it definately was an asset. Sharon this is super and so spectaular to serve! TY

LAURIE June 06, 2003

Yummy! The buttery, pineapple topping is wonderful. I used Chef Kate's Ming's Perfectly Simple Coconut Sorbet Recipe #170147 and DH and I were both very pleased with dessert.

evelyn/athens July 14, 2006

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