Pina Colada Sundae

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	99g / 3.5oz	Sugar
1/2		Inch ginger - peeled, grated
1/4		Ripe pineapple - peeled, cored,
		And cut into chunks
		Coconut sorbet or ice cream - as needed
1/2 cup	118ml	Rum
		Maraschino cherries - for garnish
		Ginger cookies - for garnish

Recipe Instructions

In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.

Scoop ice cream into each of 4 ice cream dishes.

Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.

Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B30) - from the TV FOOD NETWORK

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