->Creme Brulee 34 <-

Serves 8. 3-pound pineapple

1 tablespoon butter

1/3 cup (packed) golden brown sugar

1 tablespoon water

1/2 teaspoon ground cinnamon

2 tablespoons dark rum

Line baking sheet with foil. Using large sharp knife, quarter

pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.

Set aside. Transfer pineapple shells to baking sheet. Cover leaves

with foil to protect from heat.

Preheat broiler. Melt butter in heavy large skillet over medium

heat. Add sugar, water and cinnamon. Bring to boil, stirring until

sugar dissolves. Remove from heat. Add rum to sauce; ignite with

match. Add pineapple wedges to skillet. Cook until heated through, turning

to coat, about 4 minutes. Return pineapple to shells. Boil sauce

until thick, about 2 minutes.

Cut each pineapple wedge crosswise into 1/2-inch-thick slices,

keeping shells intact. Spoon sauce over pineapple. Broil until

sauce bubbles and browns slightly, about 3 minutes. Transfer to

plates.