| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Pineapple |
| 2 |
tb |
Butter |
| 2 |
tb |
Brown sugar |
| 2 |
oz |
Grand Marnier |
| 1 |
pt |
Vanilla ice cream or frozen yogurt |
INSTRUCTIONS
Cut pineapple in half lengthwise, including the top leafy section. Reserve
1/2 for breakfast. Cut away the pineapple core and discard With a
small knife scoop out fruit from outer skin, being careful to leave outer
skin intact. Cut pineapple into 1/2-inch cubes. Over mediumhigh heat, melt
butter in pan and add brown sugar. Stir until sugar dissolves. Add
pineapple and saute in butter for 4 minutes. Add Grand Marnier to pan and
ignite Place a scoop of ice cream, or yogurt in pineapple shell. Spoon
pineapple pieces over ice cream and serve immediately. Yield: 2 servings
CHEF DU JOUR BOB BLUMER SHOW #DJ 9281 Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Forbidden fruits create many jams”