Flambeed Pineapple

1. 1

   Stack pineapple rounds; cut into quarters.

2. 2

   Trim core from each wedge, and discard.

3. 3

   Cut pineapple into small dice.

4. 4

   Heat sugar in a large skillet over medium-high, stirring, until sugar melts and turns golden brown.

5. 5

   Add pineapple; toss.

6. 6

   Carefully pour in amaretto; immediately tilt skillet slightly to ignite alcohol.

7. 7

   (If using an electric stove, use a long match to ignite alcohol.)

8. 8

   When flames subside and caramel melts, carefully stir in cream, orange juice, and vanilla-bean seeds (reserve pod for another use).

9. 9

   Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes.

10. 10

    Let cool completely before using or storing.

11. 11

    Refrigerate up to 3 days in an airtight container; bring to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.