Pineapple Flambé

1. 1

   Slice pineapple in half, lengthwise.

2. 2

   Remove fruit leaving 1 inch thick shell.

3. 3

   Cut fruit into cubes and measure 1 1/2 cups.

4. 4

   Refrigerate shells.

5. 5

   In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.

6. 6

   Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.

7. 7

   Scoop ice cream into shells and keep chilled.

8. 8

   Just before serving warm cognac, ignite and pour over pineapple mixture.

9. 9

   Serve ice cream from shells and spoon sauce over.

* Per serving · 4 servings · Values may vary.

No additional tips available.