Flambeed Pineapple

• 8 rounds (each 1/4 inch thick) peeled pineapple
• 1/2 cup sugar
• 1/2 cup amaretto
• 1/2 cup heavy cream
• 2 tablespoons fresh orange juice
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• Pinch of salt

1. Stack pineapple rounds; cut into quarters.
2. Trim core from each wedge, and discard.
3. Cut pineapple into small dice.
4. Heat sugar in a large skillet over medium-high, stirring, until sugar melts and turns golden brown.
5. Add pineapple; toss.
6. Carefully pour in amaretto; immediately tilt skillet slightly to ignite alcohol.
7. (If using an electric stove, use a long match to ignite alcohol.)
8. When flames subside and caramel melts, carefully stir in cream, orange juice, and vanilla-bean seeds (reserve pod for another use).
9. Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes.
10. Let cool completely before using or storing.
11. Refrigerate up to 3 days in an airtight container; bring to room temperature before using.

pineapple, sugar, amaretto, heavy cream, orange juice, vanilla bean, salt

Taken from www.epicurious.com/recipes/food/views/flambeed-pineapple-389920 (may not work)