1 large pineapple
2 tablespoons of butter or margarine
1/2 cup of rum
1 tablet of caramel sauce
lemon essence (from the packer and comes in vials)
1 large pineapple
2 tablespoons of butter or margarine
1/2 cup of rum
1 tablet of caramel sauce
lemon essence (from the packer and comes in vials)
Preheat the oven
Remove the top of the pineapple and place it on a plate
With a knife, remove all the pulp and hard part of the pineapple without damaging the shell
Cut the pulp into small cubes
Place the pineapple shell in a baking dish and bake for 10 minutes
In a medium saucepan, melt the butter, add the caramel sauce, and rum
Stir well
Add the pineapple cubes
Cook over low heat for about 10 minutes
To serve, place the warm pineapple shell on a platter
Flood with the pineapple chunks and sauce
Place the lid to the side
Mop the tablet of caramel sauce with lemon essence and drain the rum
Place it on top of the pineapple and ignite with a lighter
Serve flambéed
This dessert is delicious with ice cream.
