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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.
- Scoop ice cream into 4 ice cream dishes.
- In a small saucepan, heat the butter.
- Add the sugar and ginger.
- Stir together until the sugar dissolves.
- Continue to stir, about 3 to 4 minutes.
- 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.
- Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
- Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
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
Yummy! The buttery, pineapple topping is wonderful. I used Chef Kate's Ming's Perfectly Simple Coconut Sorbet Ming's Perfectly Simple Coconut Sorbet and DH and I were both very pleased with dessert.