Sauteed Pineapples in Dark Puerto Rican Rum andCoconut Flambe Sauce on Vanilla Ice Cream

1. 1

   Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes.

2. 2

   When golden, remove and let cool.

3. 3

   Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks.

4. 4

   When pineapple caramelizes, remove from the heat and carefully add the dark rum.

5. 5

   Return to the heat and carefully flambe.

6. 6

   Cook until the alcohol cooks off and the flames die out.

7. 7

   Remove from heat.

8. 8

   To assemble, in large serving bowl or cup, place puff pastry round first in the center.

9. 9

   Scoop out ice cream and place on round.

10. 10

    Serve warm pineapple-rum sauce over ice cream.

11. 11

    Garnish with some extra toasted coconut or with half cinnamon stick.

* Per serving · 4 servings · Values may vary.

No additional tips available.