Pineapple Flambé

Instructions

1. Prepare the pineapple
   Peel the pineapple, remove the core, and cut it into 1-inch thick rings. Cut each ring into quarters if desired. Pat the pineapple pieces dry with paper towels to remove excess moisture.
2. Make the caramel sauce
   In a large, heavy skillet over medium heat, melt the butter. Add the brown sugar, cinnamon, and nutmeg, stirring until the sugar dissolves and the mixture is bubbling, about 2-3 minutes.
3. Caramelize the pineapple
   Add the pineapple pieces to the skillet in a single layer. Cook for 2-3 minutes on each side until the pineapple begins to brown and caramelize. Stir in the lemon juice and vanilla extract.
4. Flambé the pineapple
   Remove the skillet from the heat. Carefully pour the rum over the pineapple. Using a long-handled lighter or match, ignite the rum. CAUTION: Stand back while igniting. Let the flames subside naturally, which should take about 30-45 seconds.
5. Serve immediately
   Place the pineapple pieces in dessert bowls or plates. Top each serving with a scoop of vanilla ice cream. Spoon the warm caramel sauce over the ice cream and garnish with fresh mint leaves.