Ingredients

• 2 tablespoons butter
• 1/2 cup sugar
• 1/2 inch peeled ginger, grated
• 1/4 ripe pineapple, peeled, cored, and cut into chunks
• Coconut sorbet or ice cream
• 1/2 cup rum
• Maraschino cherries, for garnish
• Ginger cookies, for garnish

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Instructions

1. In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.
2. Scoop ice cream into each of 4 ice cream dishes.
3. Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
4. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.