Pineapple Flambé

Directions

1. 1
   Slice pineapple in half, lengthwise.
2. 2
   Remove fruit leaving 1 inch thick shell.
3. 3
   Cut fruit into cubes and measure 1 1/2 cups.
4. 4
   Refrigerate shells.
5. 5
   In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
6. 6
   Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
7. 7
   Scoop ice cream into shells and keep chilled.
8. 8
   Just before serving warm cognac, ignite and pour over pineapple mixture.
9. 9
   Serve ice cream from shells and spoon sauce over.