Flambé Pineapple #6084

cut to size, cut out the base of the stalk and pierce a few times with a table fork. Grate sugar cubes on the surface of the orange to transfer the flavors of the peel. Then squeeze the oranges.

Preparation at the table: heat the fireproof frying pan, put butter, granulated sugar and lump sugar in the frying pan and let it melt at moderate temperature to light caramel. Extinguish with orange juice, add apricot jam and dissolve the caramel. Add the pineapple slices and cook for about 4 minutes until soft (canned fruit only 2 minutes). Add Grand Marnier and cognac, sprinkle a little powdered sugar on the front part of the frying pan and ignite the alcohol by tilting the frying pan slightly over the FIamme. Serve immediately, baste with juice (stock). The addition of whipped cream and vanilla ice cream is recommended. Pineapple slices can also be flambéed with curacao or kirsch. Another variation is made by omitting apricot jam and adding 1/16 liter of strawberry pulp.

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