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Pineapple flambé
serves 4
ingredients
1 large ripe pineapple, about
600g/11⁄4lb
25g/1oz butter
50g/2oz soft brown sugar
50ml/2fl oz freshly squeezed
orange juice
25ml/1fl oz vodka
1 tablespoon slivered almonds,
toasted
• Cut away the top and base of the
pineapple, then cut down the
sides, removing all the dark ‘eyes’.
Cut the pineapple into thin slices.
Using an apple corer, remove the
hard, central core from each slice.
• Melt the butter in a frying pan with
the sugar. Add the orange juice
and stir until hot. Add as many
pineapple slices as the pan will
hold, and cook for 1–2 minutes,
turning once. As each pineapple
slice browns, remove to a plate.
• Return all the pineapple slices to
the pan, heat briefly, then pour
over the vodka and carefully light
with a long match. Let the flames
die down, then sprinkle with the
almonds and serve at once.
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