Flaming Pineapple
Flaming Pineapple with rum-marinated, grilled pineapples and coconut ice cream. A signature dessert from Chef Emeril Lagasse.
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Cooking tools:
- Grill
- Tongs
- Saucepan
- Stove
- Glass container
- Measuring cup
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1/2 cup raw sugar
- 1/2 cup water
- 3 cups dark rum
- 2 very-ripe pineapples, cut crosswise with the core intact
- Pinch Hawaiian sea salt
- Coconut ice cream or sorbet, for garnish
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