A new take on classic dessert that is very easy to make. This particular fruit is a great pairing, because it takes on a piña colada taste. This version doesn’t require the flambé technique that most traditional recipes require, so don’t be worried about flare-ups.
½ cup of butter
1 cup of backed brown sugar
1/3 cup of pineapple liqueur
1- 20 oz. can of pineapple tidbits drained
Vanilla ice cream
In a medium to large skillet, melt the butter over medium to high heat. Add the brown sugar and stir well to incorporate. Remove pan from burner and add liqueur. Return to burner without tipping that could cause a flare-up. If one does, it will quickly die out as the alcohol is cooked. Be sure to stand back. Add pineapple and cook for about 1 minute longer. Serve warm over ice cream.