Flamed pinneapple with chilli

I’m flaming with some tequila, reposado. If you have no tequila but dark rum you can use it instead.

Preparation: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
4 portions

1 jar of pineapple rings about 200 grams, or fresh pineapple
1 red chili
2 tablespoons butter
2 tbsp BESO
1 pinch of salt
2 tbsp tequila, preferably reposado
vanilla ice cream
Waffer cookies with vanilla filling (vaniljrån)

  1. Pour the shovel from the pineapple rings, or peel and chop the pineapple into 2 × 2 cm large pieces.
  2. Chop chilin finely.
  3. Melt butter in a frying pan. Pour in agave syrup and a pinch of salt. Bring to a boil for 1 min.
  4. Add pineapple and chilli, simmer for 1 min.
  5. Pour in tequila and light on immediately with a long shaft lighter. Let burn for 30 seconds and then stir so the fire goes out. Let simmer for another 3 min.
  6. Serve the pineapple with vanilla ice cream and cookies in a Champagne Glass (coupeglas).

Malin Turunen has been a food editor since the year 2000. She thinks that the best thing in life is to test new restaurants and write about everything related to food and drink.