PINEAPPLE FLAMBÉ WITH CANDIED BACON & VANILLA ICE CREAM

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES

4 slices bacon ¼ cup maple syrup (approx), divided 1 fresh pineapple, peeled and cut into 8 wedges

1½ tbsp lemon juice

1 whole cardamom pod

1 star anise

¼ cup dark rum vanilla ice cream Preheat oven to 375°. Arrange bacon in single layer on foil-lined baking sheet; brush both sides with 1 tbsp of the maple syrup. Bake until golden brown, about 10 minutes. Transfer to paper towellined plate. Chop coarsely; set aside.

Meanwhile, place pineapple wedges in large shallow dish. In small saucepan, combine remaining maple syrup, lemon juice, cardamom and star anise; cook over medium heat until mixture is reduced by half. Strain and pour over pineapple wedges; turn gently to coat.

Preheat barbecue to medium-high heat; grease grill well. Place pineapple on grill and cook, turning occasionally, until well marked and caramelized, 8 to 10 minutes. Remove from grill and place in a cast-iron skillet, pour rum over top and carefully light it on fire.

Divide pineapple among serving plates. Top each serving with scoop of ice cream and sprinkle of bacon. Drizzle with extra maple syrup, if desired.

PER SERVING about 295 cal, 5 g pro, 9 g total fat (3 g sat. fat), 49 g carb (4 g dietary fibre, 42 g sugar), 20 mg chol, 95 mg sodium, 1 mg iron.