| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
sm |
Pineapple; peeled, cored, cut |
|
|
; lengthwise into |
|
|
; 1/2-inch-thick |
|
|
; spears |
| 3 |
tb |
Brown sugar |
| 1 1/2 |
tb |
Butter |
| 1/4 |
ts |
Cinnamon |
| 3 |
tb |
Kahlúa or other coffee liqueur |
|
|
Vanilla ice cream |
INSTRUCTIONS
Preheat oven to 400°F. Arrange pineapple in single layer in baking
dish. Sprinkle with brown sugar. Dot with butter and sprinkle with
cinnamon. Drizzle Kahlúa over. Bake until pineapple juices
bubble, 25 minutes.
If necessary, transfer juices to small saucepan and boil until
thickened to sauce consistency. Arrange pineapple on plates. Top with
ice cream. Spoon sauce over and serve hot.
2 servings; can be doubled or tripled.
Bon Appetit April 1990
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