4 Fresh pineapple slices, 1/2-inch (centimeter), cored
1 ounce Unsalted butter
1 ounce Granulated sugar
1 teaspoon Lemon juice
1 fluid ounce Orange juice
1/2 fluid ounce Sambuca or Kirsch liqueur
4 ounces Apricot, Peach, Pear or Pineapple Sorbet (Blackberry Variation)
2 pieces Crêpes
Blackberries, as needed
Servings: 2
1. Prepare the pineapple slices and set aside.
2. Melt the butter over medium high heat until it stops sizzling in a sauté pan, large enough to hold the pineapple slices. Add the pineapple slices and cook for about 1 to 2 minutes on each side until the slices are lightly browned.
3. While the pineapple cooks, in a medium sized saucepan cook the sugar, lemon and orange juice to a golden caramel. Stop the cooking process by placing the bottom of the pan in a bowl of cold water.
4. Add the pineapple slices to the caramel. Reheat until the syrup is warm and flowing.
5. Add liqueur and ignite by carefully tilting the sauté pan over the gas flames.
6. Heat the crêpes in a 350°F (175°C) oven. Place one on each serving plate. Place the pineapple slices on one half of each warm crêpe.
7. Fold the crêpes to close and decorate each plate with some sorbet and fresh blackberries. Pour the warm flamed sauce over the plates and serve immediately.
Notes: Method: Sautéeing
1 ounce Unsalted butter
1 ounce Granulated sugar
1 teaspoon Lemon juice
1 fluid ounce Orange juice
1/2 fluid ounce Sambuca or Kirsch liqueur
4 ounces Apricot, Peach, Pear or Pineapple Sorbet (Blackberry Variation)
2 pieces Crêpes
Blackberries, as needed
Servings: 2
1. Prepare the pineapple slices and set aside.
2. Melt the butter over medium high heat until it stops sizzling in a sauté pan, large enough to hold the pineapple slices. Add the pineapple slices and cook for about 1 to 2 minutes on each side until the slices are lightly browned.
3. While the pineapple cooks, in a medium sized saucepan cook the sugar, lemon and orange juice to a golden caramel. Stop the cooking process by placing the bottom of the pan in a bowl of cold water.
4. Add the pineapple slices to the caramel. Reheat until the syrup is warm and flowing.
5. Add liqueur and ignite by carefully tilting the sauté pan over the gas flames.
6. Heat the crêpes in a 350°F (175°C) oven. Place one on each serving plate. Place the pineapple slices on one half of each warm crêpe.
7. Fold the crêpes to close and decorate each plate with some sorbet and fresh blackberries. Pour the warm flamed sauce over the plates and serve immediately.
Notes: Method: Sautéeing
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