Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Marinated Pineapple Flame

Recipe Link: http://members.tripod.com/~damsel2_2/new.html

List of Ingredients




You need a large fresh pineapple, some raw brown sugar, whipped cream, and a bottle of dark rum. Don't use OP rum since the taste is overpowering.

To prepare: Slice the top off the pineapple. Remove the pineapple flesh without destroying the skin (the empty shell is used for display later). Chop the pineapple into bite-sized cubes, place in a bowl and pour on the rum (all of it). Marinate overnight (at least four hours).

When ready to serve: Place separate bowls of the sugar and cream, for your guests to use, and have pre-soaked wooden satay sticks ready. Drain the juice off into a separate container. Put some methylated spirits into a tin can, and place in the shell (if you kept it). Place on table and light. Serve the pineapple/rum chunks. Skewer a chunk, roll it in the sugar, and hold over the flame until it goes toffee-like. Dip in the cream, and crunch. I promise, it's sensational! (With many guests, you may need more than one flame.) When the pineapple is finished, get the jar of juice you saved and serve as an after dinner drink



Recipe



from Alistair