We all know one of the best ways to celebrate the world’s greatest dad is to fire up the grill. ICE is offering grill-meister classes just in time for Father’s Day. Below is a sneak peek at a recipe from this sizzling series!


Yield: Serves 4

This is a variation of flambéed Bananas Foster – one of New Orleans best desserts. Have all ingredients measured-out in advance (cover the brown sugar so that it doesn’t dry out), and you can prepare this tableside in minutes – and really wow your guests!

½ peeled, cored pineapple, cut into 3 or 4 lengths

8 tablespoons (1 stick) unsalted butter, cut into tablespoons
½ cup dark brown sugar

½ teaspoon cinnamon

½ cup Meyer’s dark rum

1 pint vanilla ice cream

Grill the pineapple until tender over a medium-high grill. There should be well-caramelized grill marks. Cut the pineapple into chunks, and reserve.

In a large skillet or flambé dish melt the butter over medium heat. Add the sugar and cinnamon and stir slowly to make a smooth, thick sauce.

Add the reserved pineapple and cook to heat through, basting occasionally, 1 to 2 minutes.

In a small saucepan, heat the rum over medium-low heat. Carefully pour over the pineapple without stirring and ignite with a match. Slide the pan back and forth gently, stirring until the flames die.Serve the pineapple and sauce over a scoop of vanilla ice cream.

NOTE: if your flame should extinguish before most of the alcohol burns off, continue to cook for another minute or two to remove any harsh alcohol-bite.

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