Bahamian Pineapple Flambe
1Take a large pineapple and cut off its head about 1 1/2 inches from top. (Reserve head).
2Remove meat, taking care not to pierce through butter shell. Dice the pineapple fruit, throw away the hard core and let soak in 1 1/2 cups of sugar.
3Now pour over 4 tablespoons of dark Jamaica Rum and 1 teaspoon of cinnamon and return fruit to the pineapple shell.
4Cover with wax paper and bake in a medium oven (300 degrees) for 30 minutes.
5Remove wax paper and replace original pineapple head for effect and bring to table.
6Before serving, remove head and pour in hot brandy, light, and ladle the burning fruit onto individual portions of vanilla ice cream.