| |
| |
| 4 Tbs |
|
unsalted butter |
|
| 1/2 cup |
|
light brown sugar |
|
| pinch |
|
of cinnamon |
|
| 1/2 |
|
ripe pineapple, peeled, cored and cut into 8 long spears |
|
| - OR - |
|
| 4 |
|
bananas, peeled, split, & halved |
|
| 1/2 cup |
|
dark rum |
|
| 2 cups |
|
Vanilla ice cream, for serving |
|
|
|
| |
| 1 |
In a large skillet, cook the butter over high heat until lightly browned, 1 to 2 minutes. |
| 2 |
Stir in the brown sugar and cinnamon. |
| 3 |
Add the pineapple or the bananas and cook over moderate heat, shaking the skillet, until the sugar is melted and the fruit is slightly tender, about 2 minutes. Flip the pineapple spears. |
| 4 |
Add the rum, carefully ignite and cook until the flames subside. Transfer to plates and serve with ice cream. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| of cinnamon |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
546.55 |
|
| Calories From Fat (31%) |
|
166.92 |
|
| |
|
% Daily Value |
| Total Fat 19.13g |
|
29% |
|
| Saturated Fat 11.58g |
|
58% |
|
| Cholesterol 57.92mg |
|
19% |
|
| Sodium 63.32mg |
|
3% |
|
| Potassium 826.02mg |
|
24% |
|
| Carbohydrates 80.34g |
|
27% |
|
| Dietary Fiber 3.97g |
|
16% |
|
| Sugar 10.74g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 76.36g |
|
|
|
| Protein 3.89g |
|
8% |
|
|
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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