Bahamian Pineapple Flambe

Bahamian Pineapple Flambe Recipe

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Vicki Butts (lazyme)


This sounds so good and that it would be a spectacular presentation. From


☆☆☆☆☆ 0 votes

20 Min
30 Min


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  • 1 large
  • 1 1/2 c
  • 4 Tbsp
    dark rum
  • 1 tsp
  • 1 pt
    vanilla ice cream
  • 1 Tbsp
    hot brandy

How to Make Bahamian Pineapple Flambe


  1. Take a large pineapple and cut off its head about 1 1/2 inches from top. (Reserve head).
  2. Remove 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.
  3. Now pour over 4 tablespoons of dark Jamaica Rum and 1 teaspoon of cinnamon and return fruit to the pineapple shell.
  4. Cover with wax paper and bake in a medium oven (300 degrees) for 30 minutes.
  5. Remove wax paper and replace original pineapple head for effect and bring to table.
  6. Before serving, remove head and pour in hot brandy, light, and ladle the burning fruit onto individual portions of vanilla ice cream.

Printable Recipe Card

About Bahamian Pineapple Flambe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Caribbean

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