Favourite Flambé recipes - The "Pineapple Dexter"

History of the Dish

The Pineapple Dexter was created for Colin Dexter on behalf of the Randolph Hotel by the Maitre 'D, Giuseppe Vurchio. Colin is famed for the writing of "Inspector Morse".

Ingredients required for one portion

• 1 Ring of fresh Pineapple without the Skin, roughly half an Inch thick.
• 3 Tablespoons of Caster Sugar.
• 1 Teaspoon of Unsalted Butter
• Half a glass of fresh Orange Juice
• Half a shot of Whisky

Topping:

• 2 Tablespoons of Ricotta Cheese
• 1 Teaspoon of Caster Sugar
• 2 Teaspoons of mixed Candied Fruit
• 2 Drops of Vanilla extract.

The Topping Method (should be made in advance)

1. Mix the Ricotta with the Sugar, Candied Fruit and Vanilla.
2. Using two Spoons together, make the mixture into two Quenelles.

Method

1. Melt the Sugar in a Pan until Golden.
2. Add the Butter and mix well, followed by the Orange Juice.
3. Let the mixture reduce in the pan for a few minutes, then add the Pineapple.
4. Cook the Pineapple on one side for 2 minutes, turn over, and cook for a further 2 minutes.
5. The Sauce should have thickened and prepare to Flambé!
6. Tilt the pan towards yourself and start to heat the far side until hot, add the Whisky to the hot spot and this should produce a flame. Continue to stir.
7. Place the Pineapple on the serving plate, top with the Quenelles and drizzle the remaining sauce around the outside.

Enjoy!

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