Pineapple Flambé with Candied Bacon & Vanilla Ice Cream Pineapple Flambé with Candied Bacon & Vanilla Ice Cream

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings



Preheat oven to 375°. Arrange bacon in single layer on foil-lined baking sheet; brush both sides with 1 tbsp of the maple syrup. Bake until golden brown, about 10 minutes. Transfer to paper towel-lined plate. Chop coarsely; set aside.

Meanwhile, place pineapple wedges in large shallow dish. In small saucepan, combine remaining maple syrup, lemon juice, cardamom and star anise; cook over medium heat until mixture is reduced by half. Strain and pour over pineapple wedges; turn gently to coat.

Preheat barbecue to medium-high heat; grease grill well. Place pineapple on grill and cook, turning occasionally, until well marked and caramelized, 8 to 10 minutes. Remove from grill and place in a cast-iron skillet, pour rum over top and carefully light it on fire.

Divide pineapple among serving plates. Top each serving with scoop of ice cream and sprinkle of bacon. Drizzle with extra maple syrup, if desired.

Test Kitchen Tip: If you’re a novice at the art of flambéing, use a long match or a lighted piece of uncooked spaghetti to ignite the rum. This will ensure you don’t get burned!

Nutritional facts PER SERVING: about

  • Calories 295
  • Total fat 9 g
  • Saturated fat 3 g
  • Cholesterol 20 mg
  • Sodium 95 mg
  • Total carbohydrate 49 g
  • Fibre 4 g
  • Sugars 42 g
  • Protein 5 g
  • Iron 1 mg
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Baking & Desserts

Pineapple Flambé with Candied Bacon & Vanilla Ice Cream