Flambeed Pineapple

Directions

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