Pineapples à la Foster


Fresh pineapple works beautifully in this classic dessert, generally made with bananas. It's an easy dessert that never fails to please. You can also have the best of both worlds, and combine pineapple with bananas (mango is good, too). Serve hot over premium vanilla ice cream, or try our Pineapple Ice Cream.


1/2 large pineapple (peeled, cored and cut lengthwise into 8 spears)
3 tablespoons unsalted butter
1/2 cup (packed) dark brown sugar
1/4 cup pineapple juice
1 tablespoon fresh lemon juice
1/2 teaspoon ground star anise
1/2 teaspoon ground cinnamon
3 tablespoons run
3 tablespoons brandy
  Vanilla or Pineapple ice cream


The pineapple can be cooked in spears, or it can be sliced crosswise into 1-inch-thick chunks, depending on how you want to serve it. If you prefer chunks, cut the fruit and set aside.

Melt the butter in a large skillet over medium heat and add the sugar, pineapple and lemon juices, cinnamon, and star anise. Stir to blend and raise the heat to medium-high. Cook, stirring frequently, until the sugar dissolves and the sauce bubbles. Add the pineapple and cook over medium heat, flipping the fruit after 2 or 3 minutes. Cook until the fruit is just tender, 2 to 4 minutes more.

Add the rum and brandy, and cook for 1 minute to heat the alcohol. With your face averted, standing well back from the pan, carefully ignite the syrup, shaking the pan until the flames die.

Divide the fruit and syrup among 4 shallow bowls and top with ice cream. Serve immediately.


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