Cut away the
top and base of the pineapple. Then cut down the sides, removing all the
dark 'eyes', but leaving the pineapple in a good shape. Cut the
pineapple into thin slices and, with an apple corer, remove the hard
central core. In a large
frying pan melt the butter, sugar and orange juice. Add the pineapple
slices and cook for about 1-2 minutes, turning once. Add the brandy or
vodka and light with a match immediately. Let the flames die down and
then sprinkle with the almonds and serve with ice cream or thick
yoghurt. Flambéing
means adding alcohol and then burning off so the flavor is not too
overpowering. This recipe is just a good, however, without the brandy -
perfect if you wish to serve it to young children.