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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 34

Print this Recipe    Creme Brulee 34

BROWN SUGAR PINEAPPLE BRULEE20
Serves 8.

3-pound pineapple

1 tablespoon butter
1/3 cup (packed) golden brown sugar
1 tablespoon water
1/2 teaspoon ground cinnamon
2 tablespoons dark rum

Line baking sheet with foil. Using large sharp knife, quarter
pineapple lengthwise through leafy top. Core each wedge. Cut
pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
Set aside. Transfer pineapple shells to baking sheet. Cover leaves
with foil to protect from heat.

Preheat broiler. Melt butter in heavy large skillet over medium
heat. Add sugar, water and cinnamon. Bring to boil, stirring until
sugar dissolves. Remove from heat. Add rum to sauce; ignite with
match. (Pineapple and sauce can be prepared 1 day ahead. Cover
pineapple and sauce separately. Bring sauce to simmer before
continuing.) Add pineapple wedges to skillet. Cook until heated
through, turning to coat, about 4 minutes. Return pineapple to
shells. Boil sauce until thick, about 2 minutes.

Cut each pineapple wedge crosswise into 1/2-inch-thick slices,
keeping shells intact. Spoon sauce over pineapple. Broil until
sauce bubbles and browns slightly, about 3 minutes. Transfer to
plates.

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